Instructions
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1
Bring a pot of water to a boil and stir in 1/4 tsp cumin.
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2
Add the cauliflower florets, cover with a lid, and boil until partially tender (about 70% cooked), then drain thoroughly in a colander.
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3
Grease a baking dish with butter and spread the cauliflower evenly across the bottom, lightly flattening any large florets with a fork.
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4
Scatter the diced bell peppers and sliced red onion evenly over the cauliflower.
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5
In a mixing bowl, crack the eggs and whisk with salt, black pepper, milk, and sour cream until combined.
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6
Add the flour to the egg mixture and whisk until smooth and lump-free.
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7
Pour the egg mixture evenly over the vegetables in the baking dish.
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8
Top with the shredded cheese and garnish with chopped green onions.
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9
Bake at 350°F (175°C) for 25 to 30 minutes until golden brown and set, then slice and serve warm.
