Cauliflower Cake is a very fresh idea for serving your vegetables for dinner. This dish looks impressive on a plate and goes well with any seafood combination or roasted chicken. I really liked it the next day, we had it for breakfast with some avocado slices. If you decide to make it I promise you’ll enjoy this rustic cake.
Cauliflower Cake with Flax Seeds
- 1 small cauliflower, outer leaves removed, broken into small florets
- 1 yellow onion, diced
- 3 Tbsp. olive oil
- 4-5 Tbsp. fresh cilantro, chopped
- 5 eggs
- 3/4 cup all-purpose flour
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp baking powder
- 1 cup shredded cheese (I used, swiss and cheddar)
- salt and freshly ground pepper
- 1 Tbsp. flax seed or sesame seeds
- 1 Tbsp. butter, melted
Preheat an oven to 400ºF. Line a springform cake pan with parchment paper, brush the sides with melted butter and toss the flax seeds around the inside of the pan. Set aside.
In a saucepan over high heat, combine the cauliflower and salted water. Bring to a boil, then reduce the heat to low, and simmer until the cauliflower is just tender, 8 to 10 minutes. Drain and set aside.
In a small pan heat the olive oil, add the onion and cook for about 10 minutes over medium heat, stirring from time to time, until golden brown color. Remove from the heat and let it cool.
In a large bowl mix together eggs and spices. Then add the flour, baking powder, cooked onion, fresh cilantro, and cheese. Whisk until smooth before adding the cooked cauliflower. Mix in the cauliflower and stir gently.
Pour the mixture into prepared pan, spreading it evenly, sprinkle with flax seeds. Place in the center of the oven and bake for about 35-40 minutes, until golden brown. Remove from the oven and leave for 10-15 minutes before serving.
Serve it as a side dish for Shrimp with Garlic and Parsley or as a light supper alongside with your favorite salad.
AnonymousJanuary 14, 2015 at 5:27 pm
This looks like a really good way to use some of our egg surplus. We keep giving them away, the chooks keep laying them. I needed to find interesting ways to serve them up to Stevie-boy without him rolling his eyes and this looks like a winner! Just noticed that amazing looking recipe for "Green tomato marmalade with orange peel and vanilla" at the bottom of this post. I am sure I am going to end up with a bumper crop of tomatoes this year but as our season is so short, I can see an even bigger crop of green tomatoes that are going to have to be processed somehow and this recipe looks amazing! Cheers for a wonderful 2 for 1 recipe post Yelena. Keep them coming, I don't know what I would do without your creative recipe takes and gorgeous photography to boost me 🙂
Rebecca SubbiahJanuary 15, 2015 at 3:06 am
fun recipe and love the name of it
Dominique AllmonJanuary 16, 2015 at 8:55 pm
A very creative recipe, Yelena. Really worth trying! You are such a great inspiration 🙂
Greetings! – Dominique
Bam's KitchenJanuary 20, 2015 at 1:31 am
Great recipe! I can't wait to give this a try. I like your idea of exchanging potatoes with cauliflower. So nice to meet you! Take Care
UnknownFebruary 5, 2015 at 10:36 pm
Can you serve this cold? Or does it have to be warm out if the oven? Thank you.
melangeryFebruary 5, 2015 at 10:47 pm
I had it cold, for breakfast next morning, also wonderful. If you have a toaster oven, reheat for 10 minutes as another option. It is good from the oven hot, warm, or cold-))
UnknownFebruary 10, 2015 at 8:18 pm
Thank you! I made it and it was super delicious and gone in minutes. I used sesame seeds instead and "forgot" to put flower. It turned out absolutely perfect. Thank YOU!
melangeryFebruary 10, 2015 at 10:00 pm
I am so glad that you liked it. You are welcome!!