Savory Cauliflower Cake
2015-02-08 10:55:48
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Ingredients
- 1 medium head cauliflower trimmed & broken into small florets
- 1 tbsp extra-virgin olive oil
- 1 medium onion, thinly sliced
- ¾ tsp caraway seed, ground or crushed
- ½ tsp ground coriander
- ½ tsp crushed red pepper, or to taste
- ¾ tsp salt, divided
- ¾ cup garbanzo bean flour (I used whole wheat)
- ¼ cup all-purpose flour
- ½ tsp baking powder
- 6 large eggs
- 1 jarred roasted red pepper, rinsed and chopped (about ½ cup)
- ¾ cup crumbled feta cheese
- 3 tbsp chopped fresh dill, divided
Instructions
- 1. Preheat oven to 350 degrees. Line the bottom and sides of a 9-inch springform pan with parchment paper (I used a small greased glass baking pan).
- 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 (about 8-10 minutes)
- 3. Heat oil in 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 tsp salt; cook, stirring gently, until fragrant, about 1 minute. Gently stir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2-3 minutes to combine the flavors.
- 4. Whisk flours, baking powder, and ¼ tsp salt in a bow. 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 tbsp 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, 35-45 minutes. Let cool to warm; remove the pan sides and the parchment. Serve warm or at room temperature, garnished with the remaining 1 tbsp dill.
Adapted from Eating Well Magazine (Jan/Feb 2014)
Adapted from Eating Well Magazine (Jan/Feb 2014)
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