Is somebody out there who likes Monday? I dislike that from the bottom of my heart. The only one thing I love if the Monday is meat-free. As recently I’ve tried  to quite the sugar and flour I realized that we eat more meat. So to try new and exciting meatless food is always a challenge. Challenge for me and adventure for my boys, who are picky eaters.

Ingredients for a  22 cm  diameter tin (not bottom loose):

1. Preheat oven to 180C. Line a roasting tin with a big piece of kitchen foil. Trim the stalks and leaves of cauliflower then put on the kitchen foil. Sprinkle with oil, salt and pepper, wrap around with the foil and bake the whole cauliflower for about 30-40 minutes.
2. Leave to cool in the foil then roughly chop with a knife. Put into a bowl, then leave to cool completely. Meanwhile grate the courgette into a bowl. Add oats, oat flour, eggs, finely chopped shallot, parsley, chives, grated cheese, mascarpone and seasoning. Set aside for 5-10 minutes until the oats get tender. When the cauliflower is cool add carefully to the egg-flour mixture.
3. Grease the baking tin with oil and sprinkle the bottom and edges evenly with sesame seeds.
4. Pour the mixture into the prepared tin and bake for 35-40 minutes or until the skewer comes out clean.
5. Leave to cool on a wire rack, then serve with fresh salad.