CAULIFLOWER CAKE
This savory cake is packed with Parmesan and basil. Serve it in slices for brunch alongside a salad of fresh fruit or bitter greens.
Provided by Yotam Ottolenghi
Categories Brunch Low Fat Kid-Friendly Dinner Lunch Healthy Low Cholesterol Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F/200°C.
- Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
- Cut 4 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
- Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.
CAULIFLOWER CAKES WITH GREEN YOGURT SAUCE
The taste of cauliflower shines through in these baked vegetable cakes served with our zingy yogurt sauce for dipping. Great for grazing party guests
Provided by Jennifer Joyce
Categories Snack
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 227 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CAULIFLOWER CAKE
This is a savoury cake which is utterly delicious. Strangely it doesn't really taste of cauliflower, just a light cheesy eggy herby - well - cake. It's quite rich, nice as a light meal with a leafy salad. From a recipe by Yotam Ottolenghi, the original recipe said to use a 24cm round cake tin with a loose bottom but I didn't have one. The quantities below will fill two 20cm round tins. Also the original recipe called for Parmesan but I didn't have any so substituted a mix of mature Cheddar and Red Leicester. Sorry I am not sure what the equivalent American cheese would be. My fussy youngest son loved this, didn't recognise the cauliflower though. Fussy, sorry discerning husband and 'eat everything' older son wolfed it too!
Provided by carots
Categories Lunch/Snacks
Time 1h15m
Yield 2 cakes, 4-5 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 751.4, Fat 44.9, SaturatedFat 14.5, Cholesterol 371.4, Sodium 1164.6, Carbohydrate 49.3, Fiber 4.8, Sugar 4.9, Protein 38.4
CRISPY CAULIFLOWER CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 40m
Yield 16 to 20 cakes
Number Of Ingredients 16
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.
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