One of COVID’s silver linings is that it has put us on the fast track for slow living. We spend more time inside now which gives us an opportunity to enjoy some home grown pleasures. The kitchen is my happy place where I can slow down and create. It is not only about making food but it is also about making traditions.
This Cauliflower Cake has long been a favorite. I love the idea of a savory cake, especially one that is soooo delicious! My tradition is to serve it on New Year’s Day for breakfast. Yummy! I don’t really remember when I first found it. I do know that it is a Yotam Ottolenghi’s recipe that I have tried, tweaked and shared for several years.
I use Bob Red Mills gluten-free flour mix but if you have no disagreement with gluten, then please use regular all-purpose flour. I also like to add feta cheese, ghee and curry powder to the recipe. While I always include rosemary, I also like experiment with any other herb that I have on hand. Try it and let me know what you think and how it will become a part of your new tradition.
Makes 1 (6-7” inch) cake
- Heaping amounts of Love
- 1 medium head of cauliflower, chopped into florets (approx. 4 cups)
- 1 red onion, diced and chopped (reserve a slice cut on the round for garnish)
- 2 scallions, chopped white and green parts
- 1-2 heads of garlic
- 1 teaspoon ghee or oil
- 7 eggs, room temperature
- 1 cup of gluten-free flour
- 1 ½ teaspoon baking powder
- 1 cup of feta cheese, crumbled
- ½- 1 cup of grated parmesan cheese
- 4 tablespoons melted ghee or olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly grounded black pepper
- ½ teaspoon curry powder
- ½ teaspoon fresh rosemary, removed from stem and chopped
- ½ teaspoon fresh thyme, removed from stem and chopped
- 6” springform pan
- Medium pot
- Preheat oven to 400 degrees.
- Oil or butter springform pan. Set aside.
- Heat water in medium pot to cook cauliflower
- Cauliflower: Remove green stalks from cauliflower and chop into small florets. Place in hot water and cover. Cook cauliflower florets over medium heat for approximately 10 minutes or until soft. Drain. Set aside.
- Onions: Peel onion. Slice onion on the round and set aside for garnish. Dice the remaining onion. Chop both the white and green sections of the scallions. Dice garlic.
- In a skillet, place ghee or oil, gently heat. Add garlic, onions, and scallions. Cook until soft. About 3-5 minutes. Add rosemary and thyme and cook an additional minute. Set aside.
- Batter: In a large bowl, combine onions and eggs. Add flour (I use GF but you can use regular all-purpose flour), baking powder, curry powder, cheese, melted ghee, salt and pepper. Combine all ingredients. Pour batter into prepared springform pan. Place the round red onion slices on top.
- Bake for 35-45 minutes until golden brown on top and when you insert a fork in the middle it comes out clean.
- Let sit and cool for about 10 minutes or more before opening the springform latches. (If you open the latches before cooling it can rip the edges of the cake). Remove cake and place on cutting board. Let cool for another 5 minutes.
- Slice and serve. You can eat warm or at room temperature.
Adapted from Yotam Ottolenghi’s recipe. I do not remember where I first saw this recipe but it is one of my favorite from Ottolenghi