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


Recipe Summary

1 hr 45 mins


Ingredient Checklist


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

  • 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.


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.

Reviews (7)

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19 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 2 stars
I thought it terribly under seasoned and not really tasting any of the fabulous ingredients that I used. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 1 stars
I thought with the feta red peppers eggs it would be appealing. turns out DH really dislikes caraway and I found the mouth feel to be awful. maybe the garbanzo bean flour? never used it before. I will NOT make this again. Pros: the recipe worked and it looked great. I don't like dill so didn't use but otherwise followed it Read More
Rating: 4 stars
Attractive vegetarian option I substituted sun dried tomatoes (in oil) for the red peppers and added 1/3 c. grated cheddar cheese to the mixture. My family loved it. And the leftovers the next day were excellent. Pros: Tasty and filling main dish. Read More
Rating: 5 stars
Tasty vegetarian fare It takes a bit of prep but the result is worth the effort. I love the flavor of caraway but it that isn't your thing omit or sub something you like. Pros: NULL Cons: NULL Read More
Rating: 4 stars
Excellent! I thought this was fantastic and both my kids inhaled it (12 and 15 yo boys). It had the taste and consistency of a potato tortilla from a tapas bar in Spain. I will definitely make again. It would be great to bring to a party or brunch too. Pros: Easy to make good cold and at room temperature. Cons: None Read More
Rating: 4 stars
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 Read More