1 head Cauliflower
3 cloves Garlic, Minced
1 Tablespoon Worcestershire Sauce
1 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Cup Whole Wheat Flour
2 whole Eggs Beaten
2 Teaspoons Olive Oil
Put a large pot with 8 to 12 cups of water, salted heavily, on to boil. Cut the cauliflower into parts, and when the water is boiling, put the cauliflower in. Cook it until it is soft. Then, drain out the water and put the cauliflower into a bowl.
Using a fork or masher, mash the cauliflower until creamy. Put the puree into a pan and stir over a gentle heat for 1-2 minutes; this will allow some of the excess moisture to evaporate. Add in garlic, Worcestershire sauce, chili powder, cumin, whole-wheat flour, and eggs. Taste and adjust the seasoning if necessary.
Spoon into 4 greased ramekin dishes then sprinkle with grated Parmesan or bread crumbles.
Bake in the oven for about 15-20 minutes, until golden.
Serve hot with a salad.