½ Cup oil or butter
1 Medium onion thinly sliced
2 Cloves garlic, peeled and sliced
1 Small head cauliflower, chopped as small florets
1 tsp cumin
½ tsp turmeric
½ tsp baking powder
1 tablespoon flour ( Use gluten free flour for a gluten free dish)
½ tsp sea salt and ground black pepper for each
Heat 2-3 tablespoon oil in wide skillet over medium heat. Fry onion, garlic, teaspoon cumin and cauliflower. Alternatively you can cook the cauliflower separately in hot water with adding some cumin until it becomes al-dante. Drain and rinse it with cold water (We prefer to keep cauliflower slightly hard at this stage to keep the shape. Don't worry! It will be cooked to the perfection in the oven).
Break eggs in a large bowl. Add salt, pepper, turmeric, baking powder, flour and gently beat with a whisk or fork.
Add cauliflower, garlic, onion and baby spinach. Gently fold with a spatula.
Heat 4-5 tablespoon oil in ovenproof pan or tray in preheated oven ( 180C) and add all the mixture to the pan or tray. Add more baby spinach on the top. Roasted spinach on the top looks amazing. Make sure cauliflower florets are in good position to give your dish a great look. Bake for about 30-40 minutes and check with a knife if it has been all cooked through. The top should be golden and spinach perfectly roasted by now.
Remove from the oven. Leave it for 10 minutes. Loosen the edge and cut it in any size you like.