Vegetarian Cauliflower Cake Recipes

CAULIFLOWER CAKE

Cauliflower Cake image

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

Ingredients

1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
1 medium red onion, peeled (6 ounce/170 g)
5 tablespoons/75 ml olive oil
1/2 teaspoon finely chopped rosemary
7 eggs (scant 1 pound/440 g)
1/2 cup/15 g basil leaves, chopped
1 cup/120 g all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/3 teaspoon ground turmeric
5 ounces/150 g coarsely grated Parmesan or another mature cheese
Salt and black pepper
Melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon nigella seeds

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.

VEGAN CAULIFLOWER BREAKFAST HASH

Vegan Cauliflower Breakfast Hash image

Easy vegan dish great for breakfast, lunch, or dinner. I make it on Monday and have the leftovers all week long.

Provided by Laura Shansey

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

¼ teaspoon ground turmeric
1 ½ cups low-sodium vegetable broth
1 cup chopped red onion
1 tablespoon minced garlic
3 cups chopped red potatoes
3 cups chopped fresh cauliflower
½ cup chopped red bell pepper
1 (15 ounce) can no-salt-added chickpeas
3 cups packed baby spinach leaves
1 cup cherry tomatoes, halved
¼ cup chopped fresh basil

Steps:

Stir turmeric into vegetable broth.
Heat an extra-large skillet over medium heat and cook onion and garlic until softened, 3 to 4 minutes. Add broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, cauliflower, bell pepper, and remaining broth to the skillet.
Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 10 to 15 minutes. Add chickpeas and their liquid. If mixture seems dry, add more vegetable broth.
Stir in spinach and tomatoes and cook until spinach is wilted. Stir in basil. Season with salt and pepper.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 43.6 g, Fat 1.1 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 0.1 g, Sodium 143.8 mg, Sugar 6.4 g

VEGETARIAN CAULIFLOWER CAKE

Vegetarian Cauliflower Cake image

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

Ingredients

1 small cauliflower, broken into 1 1/4-inch/3-cm florets (about 4 cups)
2 teaspoons kosher salt, divided
1 medium red onion, peeled (6 oz/170 g)
5 tbsp/ 75 ml olive oil
1/2 teaspoon finely chopped fresh rosemary
7 eggs
1/2 cup/ 15 g basil leaves, chopped
1 cup/ 120 g all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/3 teaspoon ground turmeric
5 oz/ 150 g coarsely grated parmesan cheese (or another mature cheese, about 1 1/2 cups)
melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon nigella seeds (or use black sesame seeds)
fresh ground black pepper

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

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