Cauliflower Cake Recipe Epicuriouscom

CINNAMON CAULIFLOWER

Steps:

• Spread florets from 1 head of cauliflower out on a baking sheet and sprinkle with the spices, sesame oil, and olive oil.
• Roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy on the edges.

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.

ROASTED CAULIFLOWER

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
• In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
• Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

CAULIFLOWER GRATIN

Steps:

• Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
• Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
• In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
• Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
• Bake for 45 minutes, then serve.

CAULIFLOWER PATTIES

Steps:

• Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
• Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

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).