- 1 large head cauliflower, stems trimmed, cut into florets
- 1 large potato, cooked and peeled
- 2 cups finely chopped fresh cilantro
- 3 tablespoons finely chopped fresh mint
- 2 garlic cloves, minced
- 2 eggs
- 1/2 teaspoon dried oregano leaves
- 1 1/2 cups shredded Mozzarella cheese
- 4 tablespoons plain panko bread crumbs
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ground cardamom
- vegetable oil
- salt and pepper to taste
Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets to the boiling water. Reduce the heat to medium and cook until very tender. Drain the cauliflowers and set aside.
In a large bowl, mash the potato and cauliflower with a potato masher until smooth.
Add the eggs, cilantro, mint, garlic, oregano, panko bread crumbs, cinnamon, turmeric, cardamom, salt and pepper to taste, and mix well. Add 3/4 cup of Mozzarella cheese and combine. Adjust the seasoning.
Preheat oven to 370 degrees F.
Brush 6 ramekins with oil. Spoon the mixture into each ramekin, dividing evenly. Pour 1/2 tablespoon oil on top of each of them.
Place ramekins on a rimmed baking sheet. Bake in the oven until golden, about 30-35 minutes. Remove from the oven.
Then sprinkle the remaining cheese over them and bake for a few minutes until cheese is melted. Serve immediately.