Cauliflower Cake Recipe Epicuriouscom Food

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

CAULIFLOWER CAKES WITH GREEN YOGURT SAUCE

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
• To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.
• Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.

ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450°F. Spread the cauliflower in a roasting pan. Drizzle with the oil; season with salt and pepper. Toss to combine. Roast, tossing once or twice, until the cauliflower is golden brown and tender, 20 to 25 minutes.
• In a small skillet, melt the butter over medium heat. Cook the garlic, stirring often, until lightly browned, 2 to 3 minutes. Remove from heat. Add the capers and caper juice. Pour over the cauliflower, and toss to coat.

CAULIFLOWER CAKE

Steps:

• Heat the oven to 180C/350F/gas mark 4.
• Break the cauliflower into medium florets and put them in a pan with a teaspoon of salt, cover with water and boil for 15 minutes until quite soft.
• Drain the cauliflower and allow it to sit in a colander until all the excess water goes.
• Meanwhile, cut a few rings off the onion, about 5mm wide, and set aside to go on top of the cake. Coarsely chop the rest.
• Heat the oil in a frying pan and gently saute the chopped onion and rosemary for 8 minutes.
• Remove frying pan from the heat and allow to cool.
• Whisk the eggs, add the basil and whisk the mixture into the cooled oil and onion/rosemary mixture.
• Sift the flour, baking powder and turmeric into a large bowl, then add your cheese, 1 1/2 tsp of salt and lots of black pepper.
• Add the egg mix to the dry ingredients and whisk to get rid of any lumps.
• Add the cauliflower gently, you want to leave some florets whole and break down some. Stir gently but mix thoroughly.
• Line 2 20 cm round loose based cake tins with baking parchment. If you have doubts as to whether the paper and/or tins are non stick brush the sides with butter, or do it anyway if you are adding the sesame seeds.
• Toss the sesame etc seeds around the sides of the tin (if using) so they stick to the sides.
• Tip the cauliflower mix half in each tin and arrange the onion rings on the top.
• Bake in the centre of the oven for 45 minutes until golden brown and set so a fork stuck in comes out clean.
• Allow to cool until just warm or at room temperature (if you can bear to wait that long).