Savory Cauliflower Cake

We tried a lot of different things with cauliflower, mashed potatoes, roasted, sautéed with garlic, in salads,  I keep saying that I will try the cauliflower crust pizza one of these days pictures look good, but Lyn found this awhile back and we finally, well she finally made again the other day. This time instead of a bunt pan she used a parchment paper lined pie dish came out just as good and was easier to remove from pan and cut just didn’t settle as well.

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 cake is warm or at room temperature, so it’s an ideal choice for a buffet.

From EatingWell:  January/February 2014

http://www.eatingwell.com/recipes/savory_cauliflower_cake.html

8 servings Active Time: 50 minutes | Total Time: 1 3/4 hours

Ingredients

  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 3/4 teaspoon caraway seed, ground or crushed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper, or to taste
  • 3/4 teaspoon salt, divided
  • 3/4 cup garbanzo bean flour (see Tip)
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 1/2 teaspoon baking powder
  • 6 large eggs
  • 1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh dill, divided

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Preparation

  1. Preheat oven to 350°F. Line the bottom and sides of a 9-inch springform pan with parchment paper.
  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, 8 to 10 minutes.
  3. 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.
  4. 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.
  5. 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.

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Nutrition

Per serving : 187 Calories; 9 g Fat; 4 g Sat; 4 g Mono; 152 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 2 g Fiber; 563 mg Sodium; 296 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat

Tips & Notes

  • 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.

 

cauliflower

WHFoods Recommendations

You’ll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.

As with all vegetables be sure not to overcook cauliflower. We suggest Healthy Sautéeing cauliflower rather than the more traditional methods of boiling or steaming, which makes them waterlogged, mushy and lose much of its flavor. Cut cauliflower florets into quarters and let sit for 5 minutes before cooking. For great tasting cauliflower add 1 tsp of turmeric when adding the cauliflower to the skillet. …..read more

 

Church from office Window

This is Church steeple from office window, I liked the clouds. Better in real life

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4 thoughts on “Savory Cauliflower Cake

  1. Pingback: Spinach and Feta Quiche with Quinoa Crust | Gourmet Dad, Don’t Let The Title Fool You

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