Cauliflower cake is a cake made with cauliflower instead of flour, which makes it gluten-free and low in carbs.
The most interesting part of this recipe is that you can use cauliflower in more than just one way. You can make a cauliflower pizza crust or even a cauliflower bread. This recipe for cauliflower cake is perfect for those who are looking for a low-carb, gluten-free option to bake with their favorite vegetables.
I made this cake about a week ago. I had seen it in plenty more books and had always been intrigued by it. Huge chunks of cauliflower are embedded in a savory, herby cake. Definitely worth a shot for a vegetarian. Especially nowadays when people I know seem to have no understanding as to what I eat.
Every day at work, during a family meal, I get ridiculed (playfully) by the fact that they have only ever seen me eat salad. No, I don’t want the fried chicken, the burger, or any of it. A big bowl of white rice is not a good option. So I eat the salad. Because I like salad. I am the weirdo of the restaurant that has been deemed the girl who hates all food. So now I just embrace it.
Whenever one of my coworkers asks me if I like so and so food, it will forever be met with a no. If you’re going to mess with me, I’m going to mess with you right back. So let’s hope that no one from work ever sees my blog because then they would be shocked by the fact that I have eaten something that is not a salad. 🙂
I liked this idea of a savory cake. It was good, not great, but good. I added a ton more herbs than it called for, but it still seemed to lack a bit of flavor. If I try this again, I would definitely add more than just cauliflower to the cake and maybe cut down on the cheese, which was quite a bit when you look at it in the batter, making the end result in a little dense. But a good first go.
Back to thinking about what I should do with my life after St Helena. It seems like everyone I know is going to be headed to Portland in a year or two and are trying to convince me to do the same. It might be a good idea. I have only gone through Portland for a day on my way up to moving to Vancouver.
What I saw seemed cool enough. It seems like the place to be right now. Am I hipster enough? I drink black coffee. I now have two tattoos. Most of my food is contained in Mason jars. And I am drinking from one right now. But for me, a hipster?…… no…….
- 1 medium cauliflower, broken down into florets
- 1 large red onion, peeled. Top 1/3 cut into rings. Remaining chopped.
- 3 tbsp (100g) olive oil
- 1/2 tsp finely chopped rosemary
- 7 eggs
- 1/4 cup (20g) chopped basil
- 1 1/2 cups (180g) AP flour
- 2 1/2 tsp baking powder
- 1/2 tsp turmeric
- 1 1/4 cups (220g) freshly grated Parmesan
- salt and pepper
- butter, for greasing
Oven 350F. Butter a 10″ springform pan (I used a 9×9 square pan) and line the bottom with a round of parchment paper. Butter paper, coat pan, and paper with Parmesan tapping out excess.
In a large pot of boiling salted water, cook cauliflower over medium-high heat until soft, about 7 minutes. Drain well and spread out on a baking sheet to cool and dry.
In a large skillet, heat olive oil. Add chopped onion and rosemary and season with 1/2 tsp. Each salt and pepper. Cover and cook over medium-low heat, occasionally stirring, until softened, about 8 minutes. Transfer to a large bowl and let cool completely.
Meanwhile, whisk together flour, baking powder, turmeric, and 2 tsp in a large bowl. Salt, and 1 tsp. Pepper. Stir in Parmesan. Stir eggs and basil into the onion mixture, then add to the flour mixture. Fold in reserved cauliflower.
Scrape mixture into prepared pan and top with onion rings. Bake until golden brown on top and set in the center, about 40 minutes. Remove cake from oven and let cool in pan for 10 minutes. Remove pan. Best served warm.
@ Yotam Ottolenghi