Cauliflower Cake is a savory, vegetable-packed dish that’s perfect for lunch, dinner, or even as a unique side dish. It’s a combination of roasted cauliflower, eggs, and cheese, baked into a beautifully golden, flavorful cake that’s both satisfying and healthy. It can be enjoyed warm or at room temperature, making it ideal for gatherings, picnics, or a quick meal.
Ingredients:
- 1 medium head of cauliflower, cut into small florets
- 1 medium red onion, thinly sliced
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 5 large eggs
- 1 1/2 cups grated Parmesan cheese (or a mix of your favorite cheeses)
- 1/2 teaspoon ground turmeric (for color and flavor)
- 1 teaspoon baking powder
- 1 tablespoon olive oil (for sautéing the onion)
- 1/4 cup fresh parsley or chives, chopped
- Salt and pepper, to taste
- 1/4 teaspoon ground cumin (optional)
- 2 tablespoons sesame seeds or nigella seeds (for sprinkling on top)
- 1 tablespoon olive oil or butter (for greasing the pan)
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan or cake pan with olive oil or butter, and sprinkle the bottom with sesame seeds or nigella seeds.
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until tender but not mushy. Drain the cauliflower and let it cool slightly.
- Sauté the onion: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté for 5-7 minutes until soft and lightly caramelized. Remove from heat and set aside.
- Prepare the batter: In a large bowl, whisk together the eggs, flour, baking powder, turmeric, cumin (if using), salt, and pepper. Stir in the grated cheese, sautéed onions, and chopped parsley or chives.
- Combine the cauliflower: Gently fold the cooked cauliflower florets into the batter, making sure to coat them evenly without breaking them apart too much.
- Assemble the cake: Pour the cauliflower batter into the prepared pan, spreading it out evenly.
- Bake the cake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cake is firm to the touch. A toothpick inserted into the center should come out clean.
- Cool and serve: Allow the cauliflower cake to cool for about 10 minutes before removing it from the pan. Slice and serve warm or at room temperature.
This Cauliflower Cake is packed with flavor, making it a delicious and healthy option for any meal. Enjoy it with a side salad, or serve it as a savory main dish for a light lunch or dinner!
