Ingrédients pour Cauliflower Cake
- 1 medium head cauliflower (about 1 1/2 lbs or 680g) or 4 cups cauliflower florets
- 1 medium red onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 4 large eggs
- 2 tablespoons fresh basil, chopped
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground turmeric
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons salt and 1/2 teaspoon black pepper (or freshly ground to taste)
- 1 tablespoon butter, softened (for greasing tins)
- 1 tablespoon black sesame seeds (optional)
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Comment préparer Cauliflower Cake
- Preheat oven to 180°C (350°F/Gas Mark 4).
- Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 15 minutes, or until very tender.
- Drain the cauliflower in a colander and let it sit until all excess water is gone.
- While the cauliflower cooks, sauté the chopped onion and rosemary in olive oil over medium heat for 8 minutes, until softened. Set aside to cool.
- In a bowl, whisk together the eggs and basil. Stir the cooled onion and rosemary mixture into the egg mixture.
- In a separate large bowl, whisk together the flour, baking powder, turmeric, cheese, 1 1/2 teaspoons of salt, and plenty of black pepper.
- Gently fold the egg mixture into the dry ingredients until just combined. Add the cauliflower and gently fold to incorporate, leaving some florets whole.
- Grease two 20cm round cake tins with butter (optional) and line the bottoms with parchment paper.
- If using sesame seeds, sprinkle them around the sides of the prepared tins.
- Divide the batter evenly between the two prepared tins.
- Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Let the cakes cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
19g
Fat
72g
Carbs
16g
