Cauliflower Cake Recipe

This savory cauliflower cake is a delightful surprise! Don't let the cauliflower fool you – this recipe, adapted from Yotam Ottolenghi, boasts a light, cheesy, herby flavor that's utterly addictive. Rich and satisfying, it's perfect as a light meal served alongside a fresh salad. Even picky eaters will love this one! This recipe uses two 20cm cake tins; originally intended for one 24cm tin. Cheddar and Red Leicester are used as substitutes for Parmesan.

Prep Time 30 mins

Cook Time 75 mins

Calories 751.4 kcal

Protein 76g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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.