Vegetarian Cauliflower Cake

READY IN: 1hr 5mins


  • 1smallcauliflower, broken into 1 1/4-inch/3-cm florets(about 4 cups)
  • 2teaspoonskosher salt, divided
  • 1mediumred onion, peeled(6 oz/170 g)
  • 5 tbsp/ 75 ml olive oil
  • 12 teaspoon finely chopped fresh rosemary
  • 7eggs
  • 12 cup/ 15 g basil leaves, chopped
  • 1 cup/ 120 g all-purpose flour, sifted
  • 1 12 teaspoonsbaking powder
  • 13 teaspoonground turmeric
  • 5 oz/ 150 g coarsely grated parmesan cheese (or another mature cheese, about 1 1/2 cups)
  • melted unsalted butter, for brushing
  • 1tablespoonwhite sesame seeds
  • 1teaspoonnigella seeds (or use black sesame seeds)
  • fresh ground black pepper

    Serving Size: 1 (125) g

    Servings Per Recipe:4

    Calories: 167.3

    Calories from Fat 87 g 52 %

    Total Fat 9.7 g 14 %

    Saturated Fat 3 g 14 %

    Cholesterol 325.5 mg 108 %

    Sodium 1444.5 mg 60 %

    Total Carbohydrate7.6 g 2 %

    Dietary Fiber 2.1 g 8 %

    Sugars 2.8 g 11 %

    Protein 13 g 25 %


  • Preheat the oven to 400ºF/200ºC.
  • Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry. (I just steamed the cauliflower).
  • Cut 4 round slices, each 1/4 inch/5 mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool.
  • Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth (just enough to incorporate the dry ingredients) before adding the cauliflower and stirring gently, trying not to break up the florets.
  • Line the base and sides of a 9 1/2-inch/24-cm springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides.
  • Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.
  • Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.
  • Note: I could not find the parchment paper, so I just greased the springform pan, and then used a plastic knife to loosen from the pan. It did stick a bit to the sides, not to much to the bottom. I also put aluminum foil around the outside, and it did seep just a little bit. Also, I did not have enough basil, so also used some lemon thyme.
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