A cake for dinner? Why not?! I’ve been wanting to make this for a long time. Cakes are easy to make, so why not combine that with a bunch of vegetables and make a Savory Cauliflower Cake for dinner? It has tons of protein and vegetables, but doesn’t have any meat, so it’s a really nice comforting meatless meal.
I like that you can just cook the veggies and then throw everything in your cake pan, and let it bake in the oven while you do something else.
Savory Cauliflower Cake
I’ve seen a few recipes online for a Savory Cauliflower Cake, but I always found that it was seriously lacking in the vegetable department, so mine has a lot more, and it made it that much tastier. So good!
Cauliflower is very high in vitamin C, and our body needs a lot of vitamin C to perform many functions. The catch is that our body only takes the amount of vitamin C that it needs at the time and then flushes it out, so it’s important to eat foods that have vitamin C at every meal.
Even though this dish doesn’t have any meat, it is packed with proteins to keep you full and help your body repair itself. Eggs are one of nature’s most perfect protein in my book, and the extra chickpea flour boosts up the content even more.
I made mine without any cheese at all, but it is an option too. Either way I highly recommend making the cucumber salad to go with it, as the dressing tastes amazing drizzled on top of the Savory Cauliflower Cake.
This particular recipe is dairy-free and gluten-free, but not vegan because I used eggs, but I’m pretty sure it could be made vegan by adding more chickpea flour and some chia seeds.
Savory Cauliflower Cake With Caramelized Onion
Makes 4 servings
- 1 large cauliflower (approx. 2 lbs/900 g), cut into florets
- 2 large red onions (each the size of your fist), minced (keep a few slices to put on top – optional)
- 1 Tbsp chopped fresh rosemary, or 1 tsp dry rosemary
- 2 Tbsp chopped fresh thyme, or 2 tsp dry thyme
- 1 large package (284 g/10 oz) mix of organic baby spinach, baby kale, and baby Swiss chard – OR 7-8 cups mix of chopped organic greens (spinach, kale, Swiss chard) – It might seem like a lot but it goes down by a lot when it cooks
- Good quality olive oil for cooking
- 1 3/4 cup chickpea flour
- 1/2 tsp turmeric powder
- 2 1/2 tsp aluminum-free baking powder
- 2 tsp sea salt
- a few pinches of ground black pepper
- 6 organic free-range eggs
- 3 Tbsp good quality olive oil
- 1 cup unsweetened nut milk or rice milk (make sure it is unsweetened, otherwise you’ll have an unpleasant taste in your dish)
- 1 tsp apple cider vinegar
- optional: 1/2 cup grated cheese (vegan or organic dairy)
- Put a medium or large pot of water to boil. Cut the cauliflower into florets (cut the biggest ones in half, and leave the rest whole), and add them to the boiling water. Cook for about 12-15 minutes. Once cooked, drain the water and put the florets into a large sieve to drain for a bit. Set aside.
- While the cauliflower is cooking, heat a large pan over medium heat. Drizzle with olive oil and sauté the minced onion for several minutes, until they are golden brown.
- Add the chopped herbs, and sauté for 1 minute, then add half of the baby greens or chopped greens on top, and put a lid on it. Wait a minute or two for the greens to reduce in volume, then mix around and add the other half, cover and wait for another minute or two. Mix. Remove from the heat and let cool down a bit.
- Use parchment paper to fully line a 9-10″ round cake mould. Press at the bottom all around to mould the parchment paper all around. Let it stick out a bit over the edge to make sure nothing will get under the paper. Set aide.
- In a large mixing bowl, use a whisk to mix the chickpea flour, turmeric, baking powder, sea salt, and pepper. Make sure there are no clumps.
- In a medium mixing bowl, use the whisk to beat the eggs first, then add the oil, mix, then the milk and the apple cider vinegar, and whisk everything.
- Pour the wet mixture into the dry mixture, and mix using the whisk. It might appear too wet at first, but it’ll thicken as your mixing it. Briefly set aside.
- Equally distribute the cauliflower florets in your parchment-lined 9-10″ round cake mould, then do the same with the onion and greens mix.
- Pour the chickpea flour mix over everything, so that all the florets are fully covered.
- Place the extra onion slices on top, and some fresh herbs, if you wish (optional).
- Bake at 350F for 55-60 minutes, or until it’s nicely golden on top, and cooked throughout (insert a clean knife in to test if it comes out clean).
- Remove from the heat, and let cool down for at least 20 minutes before eating. This tastes great at room temperature, served with this quick cucumber salad and balsamic dressing. (the salad is the perfect complement and essential in my opinion!)
Quick Cucumber Salad, with Balsamic Dressing
- 1 organic English cucumber, thinly sliced (use a mandolin if you have one)
- 1-2 Tbsp finely chopped fresh parsley
- 2 Tbsp balsamic vinegar
- 2 Tbsp apple cider vinegar
- 1/3 cup good quality olive oil
- 2 tsp maple syrup
- a pinch of sea salt and pepper
With a whisk or a fork, mix the vinegars, olive oil, maple syrup, and salt and pepper in a medium mixing bowl.
Add the sliced cucumber and chopped parsley, and mix well to coat. Set aside until ready to serve.
You can prepare this up to 1 day ahead of time.