Savory Cauliflower Cake

Savory Cauliflower Cake

18 Reviews
From: EatingWell Magazine, January/February 2014

This healthy, savory cauliflower cake recipe falls somewhere between a quiche and a meatless meatloaf. Garbanzo bean flour adds nutty flavor plus protein to make the cake a satisfying vegetarian main dish recipe. The flavor is best when the cakes is warm or at room temperature, so it's an ideal choice for a buffet.

Ingredients 8 servings

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  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • ¾ teaspoon caraway seed, ground or crushed
  • ½ teaspoon ground coriander
  • ½ teaspoon crushed red pepper, or to taste
  • ¾ teaspoon salt, divided
  • ¾ cup garbanzo bean flour (see Tip)
  • ¼ cup all-purpose flour or gluten-free flour blend
  • ½ teaspoon baking powder
  • 6 large eggs
  • 1 jarred roasted red pepper, rinsed and chopped (about ½ cup)
  • ¾ cup crumbled feta cheese
  • 3 tablespoons chopped fresh dill, divided

Preparation

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  • Ready In

  1. Preheat oven to 350°F. Line the bottom and sides of a 9-inch springform pan with parchment paper.
  2. Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add cauliflower and steam until tender, 8 to 10 minutes.
  3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper and ½ teaspoon salt; cook, stirring, until fragrant, about 1 minute. Gently stir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2 to 3 minutes to combine the flavors.
  4. Whisk garbanzo bean flour, all-purpose flour (or gluten-free blend), baking powder and the remaining ¼ teaspoon salt in a bowl. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine and eliminate most of the lumps. Stir in roasted red pepper, feta and 2 tablespoons dill. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan.
  5. Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm; remove the pan sides and the parchment. Serve warm or at room temperature, garnished with the remaining 1 tablespoon dill.
  • Equipment: 9-inch springform pan, parchment paper
  • Tip: Garbanzo bean flour, made from ground dried garbanzo beans (aka chickpeas), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 187 calories; 9 g fat(4 g sat); 2 g fiber; 15 g carbohydrates; 11 g protein; 99 mcg folate; 152 mg cholesterol; 3 g sugars; 0 g added sugars; 545 IU vitamin A; 23 mg vitamin C; 132 mg calcium; 2 mg iron; 535 mg sodium; 296 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Folate (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 vegetable, 1 medium-fat meat, ½ fat

Reviews 18

June 22, 2016
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By: EatingWell User
Made it made it Cheese Cauliflower Cake in Wood Fired Oven after reading instructions here...though did some own addition and sort of(used homemade Gram Flour and Wheat Flour)...and it came out great and tastes yummm....thank you for sharing....and yes this is my first Best Wishes, Triund Baba Triund Hill, Dharamsala Dhauladhar Pros: Yum Cons: found none
June 23, 2015
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By: caroleslesinski
I have been making a recipe almost exactly like this for several years. I developed it myself; about the only differences are that I use 1/2 cup each of bean flour and chappati flour, and I use some plain yoghurt instead of baking powder. This makes it more like a pancake. I make it about once every two weeks, so I guess I love it.
April 25, 2015
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By: EatingWell User
cauliflower cake This may be my new favorite way to have cauliflower. It is a good vegetarian dish, or good for breakfast or a side dish. I love it and will make it again and again. Thank you. Pros: great seasonings Cons: NULL
April 13, 2015
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By: EatingWell User
Great savory dish This is yummy, I have served this many times and everyone wants the recipe. I used the whole cauliflower and then a little more. I love the texture and taste the kick from the red pepper flakes. Since I am gluten free this is a keeper. The taste, texture are perfect. I served it with a salad or as a vegetable side with fish. Pros: ate for dinner, lunch and used for a party for 100 yummy Cons: jared peppers, so I roasted it
February 09, 2015
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By: EatingWell User
Meatless Monday Answer! Of course like others I didn't have all ingredients in house I used Jamaican spice that I brought home from a recent trip and it was devine. I steamed the cauliflower in the microwave and used fresh red pepper that I roasted on my gas stove then sauteed with the onion instead of the late add. I used almond and oat flour to substitute the garbonzo and whole wheat for the regular flour...lovely. Can't wait for leftovers! Pros: Hearty, Savory, Nutritious
January 17, 2015
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By: RaneyLorene
Great vegetable side dish I thought this was awesome! Now I must confess that I cannot even find garbanzo bean flour where I live and I am not celiac so I just used regular flour. Threw in extra roasted red peppers (because I had them to use up) and microwaved the cauliflower but the result was yummy, not time consuming at all and I am wondering how I will manage to stretch it into 8 portions because I could eat two portions at a time!! Pros: fast, easy to prepare, yummy flavour
July 18, 2014
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By: EatingWell User
A fun new way of serving a vegetable side! What a fun vegetable dish to put on the table. It's quite delicious and easy to make! My only recommendation is to add a small scoop of sour cream or plain yogurt on top. (all of us that tried it agreed) Pros: Nice presentation, flavorful, easy to make, healthy Cons: Uses spices I don't typically stock, needs sauce
February 22, 2014
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By: jupett
Delicious! The ingredient and seasoning combinations are nothing I would have thought of putting together -- caraway, dill, roasted bell pepper, hot pepper and cauliflower -- but it all worked together wonderfully. The dish was a big hit at dinner tonight and shared with people of different ages. The dish is a bit fussy because there are several ingredients that need to be cut, chopped and measured, but it's worth the effort. Next time I will coat the bottom and inside surface of the pan with cooking spray. The lovely crust stuck to the sides of the pan. Pros: Very tasty and interesting combination of flavors Cons: A lot of separate steps and ingredients
February 19, 2014
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By: carlygirl
Strange consistency and after taste My DH hated this and couldn't even eat it. I did not really like it either. It did not come out like a cake but more like stuck together cauliflower. Pros: The cauliflower tasted okay. Cons: The amount of cauliflowr suggested seemed way too much.
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