Cauliflower Cake
Transform your weeknight dinners with this stunning Cauliflower Cake—a savory, golden-baked creation that's part quiche, part cake, and 100% irresistible. Bursting with vibrant flavors from tender cauliflower, sautéed red onions, and a blend of sharp cheddar and nutty parmesan cheese, this dish gets a subtle earthiness from turmeric and a hint of freshness from chopped parsley. The sesame seed-coated crust adds a delightful crunch, while the fluffy egg-based batter ensures a rich, sliceable texture. Perfect as a show-stopping vegetarian main or a crowd-pleasing side dish, this recipe is easy to prepare, gluten-free adaptable, and equally delicious warm or at room temperature. With its vibrant colors and hearty flavors, this Cauliflower Cake is the ultimate fusion of comfort food and elegant presentation.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium red onion
- 2 tablespoons olive oil
- 5 large eggs
- 120 grams all-purpose flour (or gluten-free flour)
- 1.5 teaspoons baking powder
- 1 teaspoon ground turmeric
- 50 grams grated parmesan cheese
- 150 grams grated cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsalted butter
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line the base of a 9-inch (23 cm) springform pan with parchment paper. Grease the sides of the pan with 1 tablespoon of butter.
Sprinkle the white and black sesame seeds onto the buttered sides of the pan, turning the pan to ensure they stick evenly.
Cut the cauliflower into small florets and bring a large pot of salted water to a boil. Add the cauliflower and boil for 10 minutes, or until tender. Drain and set aside to cool slightly.
While the cauliflower cooks, thinly slice the red onion. Heat the olive oil in a skillet over medium heat and sauté the onion with a pinch of salt for 5-7 minutes, until softened. Set aside to cool slightly.
In a large mixing bowl, whisk the eggs together. Add the flour, baking powder, turmeric, grated parmesan, grated cheddar, parsley, salt, and pepper. Mix until smooth.
Fold the cooled sautéed onion into the batter, followed by the boiled cauliflower florets. Gently mix to coat the cauliflower without breaking it apart too much.
Pour the mixture into the prepared springform pan, spreading it out evenly.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before releasing the sides of the springform pan.
Slice and serve warm or at room temperature. Enjoy your delicious cauliflower cake!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 363 mg | 28% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
