A Colli-Flower!Glorious day friends! Springs is upon us! Mostly for real this time. As the weather warms up, my appetite winds down. I get cravings for salad and sandwiches and meals stuffed with veggies. I guess that makes sense, because there is more fresh produce available.
So, as much as I love veggies and salad, I still get hungry. And want something satisfying, even if I don’t eat tons of it.
Enter the savory cauliflower cake of today’s post. This thing is delicious. It tastes like meatloaf, without, you know, actual meat. It’s ridiculous. It’s protein packed with chickpea flour and eggs. There are roasted red peppers and onion and really anything else you could want to put into it. A note about the chickpea flour…don’t worry, I know you’re probably thinking…ugh, I don’t want to have to track this stuff down. It can be really expensive if you buy it in the grocery store (if you can even find it in the grocery store). But, I have a much easier and more economical suggestion. If you buy a bag of dried chickpeas when they’re on sale, and then grind it yourself in your blender or food processor…it’s the same thing. For less money. And all grocery stores have dried chickpeas. And you can get them for about a dollar a bag on sale.
The original recipe today called for feta and dill and some other things that I didn’t have…so I adapted, as usual. It uses a lot of eggs, but it feeds a lot of people. At least 8 as a meal. If you’re having it as a snack, well, you will be set for days.
Savory Cauliflower Cake
Adapted from Eating Well
Ingredients1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
1 tbsp extra-virgin olive oil
1 medium onion, thinly sliced
3/4 teaspoon caraway seed, ground or crushed
1/2 tsp ground coriander
1/2 tsp crushed red pepper, or to taste
3/4 tsp salt, divided
3/4 c garbanzo bean flour
1/4 c all-purpose flour or gluten-free flour blend
1/2 tsp baking powder
6 large eggs
1 roasted red pepper, jarred or homemade
1/2 c grated Parmesan
- Preheat oven to 350°F. Line the bottom and sides of a 9-inch springform pan with parchment paper.
- 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.
- 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.
- 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, cheese, and 2 tablespoons dill. Add the cauliflower mixture and gently stir to combine.
- Spread the mixture evenly into the prepared pan.
- 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.