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.
JAMAICAN BEEF PATTIES
These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack.
Provided by JEFFOLEE
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
- Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
- Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
- Bake in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 371 calories, Carbohydrate 24.3 g, Cholesterol 57.2 mg, Fat 24.9 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 7.6 g, Sodium 466.9 mg, Sugar 0.9 g
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.
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
VEGETARIAN CAULIFLOWER CAKE
Recipe by Yotam Ottolenghi, "Plenty More". This vegetarian dish is meant to be served at room temperature or barely warm, so it's a great make-ahead. I made only half the recipe in a 6 inch springform pan, baking it for 40 minutes. I think it also would make a nice side with a protein of some sort.
Provided by duonyte
Categories Oven
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400ºF/200ºC.
- 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. (I just steamed the cauliflower).
- Cut 4 round slices, each 1/4 inch/5 mm thick, off one end of the onion 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 (just enough to incorporate the dry ingredients) 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 springform 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.
- 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.
- Note: I could not find the parchment paper, so I just greased the springform pan, and then used a plastic knife to loosen from the pan. It did stick a bit to the sides, not to much to the bottom. I also put aluminum foil around the outside, and it did seep just a little bit. Also, I did not have enough basil, so also used some lemon thyme.
Nutrition Facts : Calories 167.3, Fat 9.7, SaturatedFat 3, Cholesterol 325.5, Sodium 1444.5, Carbohydrate 7.6, Fiber 2.1, Sugar 2.8, Protein 13
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
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