Rating: 3.79 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Molly Stevens
Source: EatingWell Magazine, January/February 2014

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Recipe Summary test

total:
1 hr 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line the bottom and sides of a 9-inch springform pan with parchment paper.

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  • 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.

  • 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.

  • 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.

  • 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

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 Facts

187 calories; protein 10.6g; carbohydrates 14.8g; dietary fiber 2.3g; sugars 3.1g; fat 9.1g; saturated fat 3.7g; cholesterol 152mg; vitamin a iu 545.1IU; vitamin c 23.4mg; folate 99.5mcg; calcium 131.6mg; iron 1.7mg; magnesium 31.2mg; potassium 296.5mg; sodium 534.9mg; thiamin 0.1mg.
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