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2 medium cauliflowers (1.5kg frozen cauliflower)

2 onions, finely chopped

2 red capsicums, deseeded and sliced into 1 cm (½ in) chunks

2 red chilli peppers, deseeded and finely chopped

2 small carrots, grated

8 spring onions (scallions), finely chopped

2 tbsp dried dill

small bunch of flat-leaf parsley, finely chopped (20g frozen)

400 g danish feta drained and crumbled

120 ml (4 fl oz/½ cup) olive oil, plus 2 tablespoons for greasing

1 tbsp ground sumac

sea salt and freshly ground black pepper, to taste

8 medium eggs, beaten

170 g (1 ⅓ cup) gluten free flour

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1. Preheat the oven to 180°C.

2. Cut the cauliflower into very small florets, rinse and drain. Discard the hard

   stalk, rinse the outer leaves, then slice into 1 cm (½ in) pieces. Place in a

   large mixing bowl.

3. Finely chop the onion, chillis, spring onions. Dice the red capsicums, grate the carrot. Add 2 tbsp dill and finely chopped parsley, then stir in the crumbled cheese, olive oil and 1 tbsp sumac, and season with salt and pepper. Put all ingredients into a large mixing bowl.

4. With clean hands, combine the mixture well (at this

   stage, you can check the seasoning again and adjust to your taste). Stir in the

   beaten eggs and flour, and combine well.

5. Spray the base and sides of a medium depth baking dish

with olive oil. Tip the vegetable mixture into the baking dish and

gently press down with your hands so everything is intact and evenly placed.

Bake for 35–40 minutes until it has a nice light brown colour on top.

Slightly cool for 5 minutes, then slice and serve.