• 1 small head of cauliflower, trimmed and broken into florets (about 4 cups)
• 1 medium onion, peeled and chopped
• 1/2 small green pepper, trimmed and chopped
• 1 clove garlic, peeled and minced
• 1/2 tsp dried oregano
• salt and black pepper to taste
• 1 1/2 TBS butter
• 1/2 cup (120ml) whole milk
• 3 large eggs
• 3/4 cup of baking mix (90g) You can find my recipe for a homemade baking mix here.
• 1 cup (113g) grated strong cheddar cheese

• My head of cauliflower was approximately 6 inches in diameter. So not overly large. You want enough to lay comfortably in one layer in the baking dish once you have broken it up into florets.
• My onion was about the size of an Indian Rubber Ball.
• You will need about 1/3 cup of chopped green pepper.
• My garlic was not a large clove, but more on the smaller side.
• I use salted butter as that is all I keep in the house.
• I use whole milk for the same reason. Its all I keep in my house.
• I buy my eggs from Peltons. Free range and organic.
• I used my own homemade baking mix but you can use a store bought readymade mix or even a gluten free mix.
• I like to use a white cheddar. Strong/sharp. If you want you can use one which is dyed orange. It's a matter of personal choice. Just make sure it has a nice strong flavor.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking dish and set aside. (I used a Pyrex glass baking dish, which is about 3 inches deep.)
2. Melt the butter in a large skillet. Add the onions, peppers, and cauliflower. Cook, stirring occasionally, over medium heat for 7 to 8 minutes until beginning to soften. (I find that it helps to cover it slightly with a lid. Don't let anything brown.)
3. Add the garlic and oregano. Season to taste with salt and black pepper. Cook for a further minute, then pour into the prepared baking dish. Spread it all out evenly. (Try to make sure the onions and peppers are evenly distributed amongst the cauliflower.)
4. Whisk the eggs, cheese and baking mix together until smooth. Pour evenly over top of the vegetables in the baking dish. (Just drizzle it all over as best as you can. The mixture is thick.)
5. Bake in the preheated oven for 35 to 40 minutes until golden brown and set. (A knife inserted near the center should come out clean.)
6. Cut into squares to serve.

1. Soften the veggies properly

Make sure the cauliflower and onions are nicely softened in the skillet before baking — the recipe calls for 7 to 8 minutes of cooking until tender .

2. Grease the casserole dish 

The original instructions say to use a greased 8 inch square baking dish. This helps to make cleanup a lot easier.

3. Season well 

Adding salt, pepper, garlic powder, or even jalapeños boosts the flavour beautifully .

4. Mix up the veggies

You can easily swap in broccoli or use a half‑and‑half mix. You can even use a frozen California mix of veggies with great success (cauliflower, broccoli and carrots)

5. Gluten‑free? Use GF Bisquick

If you’re gluten‑intolerant, simply use a gluten‑free Bisquick or homemade GF baking mix .

6. Add meat if you like — just drain it well

Ground beef or diced chicken can be added directly to the mixture. You may need to use a larger dish depending on how much you add.

7. Add fresh herbs for brightness

A sprinkle of chopped parsley adds colour and freshness, though it’s optional .

8. Serve it as a main or a side

It’s versatile — enjoy it with a garden salad, or serve alongside beef, pork, or chicken.

• I buy my chicken at a chicken farm nearby called Peltons. Their chicken is free range, antibiotic free and organic. It's delicious.
• I use light olive oil. You can use extra virgin if you like. I have moved away from using other vegetable oils other than avocado for health reasons.
• Use fresh lemon juice if you have it, otherwise the bottled is fine.
• I use a garlic press to crush my garlic.
• To get even more flavor from your spices you can toast them briefly in a dry skillet over medium heat. It won't take long. As soon as you can smell them, they are done.
• Use only as many dried chilies as you think you can tolerate. I use a mild smoked paprika, but if you like things really spicey by all means use a hot.
• I did add some cooked green beans. Normally I would have added lettuce of some sort, but with the bacteria issues of late, I decided to play it safe and just add a vegetable. This worked beautifully and tasted great. You can use any kind you enjoy cooked/steamed just until crispy tender.
• I use full fat plain Greek yogurt.
• You can buy many brands of garlic mayonnaise these days. I used Hellman's.

1. Cut the chicken thighs into bite sized pieces. Place into a bowl. Add the olive oil, lemon juice, garlic and all of the spices. Combine everything well together. Cover and refrigerate for at least half an hour. (I like to cut the chicken into bite sized pieces as it helps to get the shawarma spices really penetrate and give loads of flavor. It also cooks quicker.)
2. While the chicken is marinating, cook your rice. I like to cook it in my rice cooker, using a mix of stock (vegetable or chicken, your choice) and water. (I use an electric rice cooker. Half broth, half water. Bags of flavor.)
3. Prep all of your vegetables. (If you are using a cooked vegetable, cook that just until crispy tender.) (I usually would use lettuce, but because of contamination issues at present, chose to use other vegetables instead. On this occasion I used green beans, steamed until crispy tender.)
4. To cook the chicken, spread the pieces out onto a small baking tray, lined with some parchment paper. (Alternately you can use a baking tray sprayed with low fat cooking spray.)
5. Preheat the oven to 350*F/180*C/gas mark 4.
6. Bake the chicken pieces until they are golden and cooked through, about 15 minutes. (Juices should run clear. If using chicken breast meat it won't take as long.)
7. While the chicken is cooking whisk together all of your sauce ingredients until smooth.
8. To assemble the bowls, divide the cooked rice between two bowls. Top each with half of the cucumber, tomato, cooked vegetables and cooked chicken. (Simple.)
9. Scatter the spring onions and green pepper over top.
10. Drizzle each bowl with some of the sauce and serve immediately. (You can pass any extra sauce at the table.)

• Use chicken thighs for the juiciest results Thighs stay naturally tender and moist, but you can use breasts if you wish or even a combination of the two.

• Cube the chicken before marinating This helps the marinade penetrate deeply, giving you more flavorful shawarma.

• Marinate longer for bigger flavor One half hour works well, but one hour works better. Overnight marinating gives the chicken time to absorb even more flavor.

• Don’t rush the cooking — check doneness with a thermometer Undercooked or overcooked chicken ruins the dish. Aim for an internal temperature of 165*F/74*C for perfect results.

• Let the chicken rest before serving Resting for 5 minutes keeps the juices inside.

• Customize your bowl freely Use raw veggies like cucumber, tomatoes, onions, and lettuce — or roasted veggies like peppers, zucchini, and cauliflower. The recipe encourages swapping and adding your favorites.

• Choose any grain you love Rice is classic, but quinoa, bulger wheat, couscous or barley work beautifully too.

• Add bright, fresh flavor to your veggies A quick toss in lemon juice, zest, salt, and pepper makes the toppings pop — though using them plain is perfectly fine.

• Finish with a creamy dressing The given dressing, hummus dressing, tahini, cilantro yogurt sauce, or tzatziki all pair wonderfully with the warm spices of the chicken.