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Savory Cauliflower Cake

January/February 2014

Your rating: None Average: 3.2 (68 votes)

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 cake is warm or at room temperature, so it’s an ideal choice for a buffet.


Savory Cauliflower Cake Recipe

Makes: 8 servings

Serving Size: 1 slice

Active Time:

Total Time:

Equipment: 9-inch springform pan, parchment paper

Ingredients

  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 3/4 teaspoon caraway seed, ground or crushed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper, or to taste
  • 3/4 teaspoon salt, divided
  • 3/4 cup garbanzo bean flour (see Tip)
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 1/2 teaspoon baking powder
  • 6 large eggs
  • 1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh dill, divided

Preparation

  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 1/2 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 1/4 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.

Tips & Notes

  • 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

Per serving: 187 calories; 9 g fat (4 g sat, 4 g mono); 152 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 3 g total sugars; 11 g protein; 2 g fiber; 563 mg sodium; 296 mg potassium.

Nutrition Bonus: Vitamin C (39% daily value), Folate (24% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat



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Recipe Categories

Main Ingredient
Eggs
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Vegetarian
Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
January/February 2014

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