What a great addition to the vegetarian thanksgiving dinner… I was excited to see this recipe of a savory cauliflower cake when Johanne Lamarche of French Gardener Dishes posted it. Johanne in turn got the inspiration for this cake came from a recipe of Yotam Ottolenghi.
It’s wonderful how recipes transform as different people perceive them from their palates and senses. So my recipes is just another take at the cauliflower cake. I was looking for something to add to my vegetarian dishes for thanksgiving while the rest of the family enjoyed the turkey. I added some cumin and garlic to the dish along with lots of sage that I had fresh from my herb garden.
- Small Cauliflower trimmed and cut into small florets
- 1 leek chopped thinly
- 2 tsp each of chopped rosemary, thyme, sage and parsley
- 3 cloves garlic – minced
- 1 cup spelt flour
- 2 tsp baking powder
- 2 cups Cheddar cheese grated
- 1/2 cup grated parmesan grated
- 5 eggs – beaten
- 1 heaped tbsp wholegrain mustard
- 1 tsp ground turmeric
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tsp nigella seeds
- Olive oil
- I have used a round spring foam pan, lined with parchment and oiled.
Putting it together:
- Add the cauliflower to boiling water for about 3 minutes. Drain.
- Add 2 tbsp of olive oil in a large pan, add leek and minced garlic and sauté gently until translucent and softened– . Stir in the herbs and saute a further couple of minutes.
- Add cauliflower and stir until all the ingredients are well mixed. Set this aside.
- Take a mixing bowl, add the flour and baking powder, stir in the cheese and fold in the eggs, mustard and turmeric .
- Mix very lightly and add the cauliflower
- Mix lightly again using your hands or wooden spoons.
- Pour the mixture into the baking pan and sprinkle the nigella seeds over it.
- Bake in a 350 degree oven for approximately 40 minutes until golden. Serve warm or at room temperature.
The party is at Fiesta Friday and I am happy to share this.