Savory Cauliflower Cake
You might think that you are not a big fan of cauliflower although it is a superfood. If this is the case, then you should try making this cake that transforms the not so popular vegetable into a stunning great tasting bake! Anytime you choose to serve it, you will enjoy a delicious meal that is healthy and delightful with every mouthful!
Savory Cauliflower Cake
Yield: 4
Ingredients
- 1 cauliflower cut into small florets
- 1 onion, half chopped and half cut into round slices
- 1 tsp fresh rosemary finely chopped
- 7 eggs whisked
- 1 cup fresh basil leaves chopped
- 1 cup flour (or almond meal for a gluten free option)
- 1 1/2 tsp baking powder
- 1/2 tsp turmeric powder
- 2 cups grated Parmesan cheese
- Salt and pepper to taste
- 1 tbsp toasted sesame seeds
- 1 tsp nigella seeds
Instructions
- Preheat the oven to 400 degrees F(200)C
- Cover the cauliflower florets with water in a pot, add a pinch of salt and let simmer for 15 minutes until soft. Drain and set aside.
- Mix the chopped half of the onion with some oil and the rosemary. Heat a skillet and add the onion rosemary mixture to it.
- Cook for 10 minutes over medium heat stirring until soft. Remove from the heat and set aside to cool.
- Transfer the onion mixture to a bowl. Add the eggs and basil and mix well.
- Add the flour or almond meal, baking powder, turmeric, Parmesan and salt and pepper to taste.
- Mix well then add the cauliflower florets gently making sure they don’t fall apart.
- Oil a 9-inch springform cake pan and line with parchment paper.
- Mix the sesame and nigella seeds together and spread them around the inside of the pan making sure they stick to the sides.
- Transfer the cake mixture into the pan using a spatula to make sure it is even.
- Arrange the onion circles over the top.
- Place the pan in the heated oven and bake for around 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes. Slice and serve warm with a green salad. Enjoy!
