Cauliflower cake illustration-2.jpg

Cauliflower Cake

By Alyna O'Hanlon

June 17, 2020

This just might be my favorite recipe from this quarantine. It was shared with me by my dear friend Anabel (who owns a beautiful cookie business and knows a thing or two about baking.)  She streamlined the recipe from the blog Smitten Kitchen.

When looking at all the ingredients, the cake may seem a tad decadent but I found it really went a long way — I got around 10 meals out of it! Enjoyed with a side of kale salad and found it a very satisfying and delicious meal.

As we move to enter Phase I of reopening on Friday, this could be a great dish to make ahead to have a bunch of meals lined up for the first week back at work. Onward!

Ingredients

 

1 medium cauliflower

1 large yellow onion, chopped
1/2 cup olive oil
1 teaspoon finely chopped rosemary

8 large eggs

1.5 cups all-purpose flour
2.5 teaspoons baking powder
1 teaspoon ground turmeric
1.5 teaspoons fine sea salt
Black pepper to taste

Handful (20 grams) basil, chopped
2 cups finely grated parmesan cheese

Olive oil, for greasing pan
Black sesame seeds for coating sides of pan

Cauliflower cake-2.jpg
  1. Chop up cauliflower and roast with olive oil and salt and pepper at 400 degrees F for 30 minutes. After roasting cauliflower, reduce oven temperature to 350 degrees F.
     

  2. Coarsely chop onion. Heat all of your olive oil in a saucepan and sauté chopped onion and rosemary together until soft, about 8 minutes. Remove from heat and allow to cool.
     

  3. In a small bowl, combine flour, baking powder, turmeric, salt, black pepper.
     

  4. In a large bowl, whisk eggs, and then add the olive oil and onion mixture. Stir in the dry ingredients. Finally, fold in basil, cheese, and cauliflower.
     

  5. Line bottom of 9-inch round cake pan with parchment paper. Oil sides generously. Put sesame seeds in pan and toss them around so that they stick to the sides. Pour in the cauliflower batter, and bake cake in the center of the oven for 45-55 minutes, until golden brown and set, and a toothpick comes out clean. (No need to place baking sheet under pan, batter will not overflow.)
     

  6. Serve warm or at room temperature. Before you serve the cake, be sure to run a knife around the pan for ease of removal.