SAVORY CAULIFLOWER CAKE RECIPE | EATINGWELL
This healthy, savory cauliflower cake recipe falls somewhere between a quiche and a meatless meatloaf. Garbanzo bean flour adds nutty flavor plus protein to make the cake a satisfying vegetarian main dish recipe. The flavor is best when the cakes is warm or at room temperature, so it's an ideal choice for a buffet.
Provided by Molly Stevens
Categories Healthy Cake Recipes
Total Time 1 hours 45 minutes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line the bottom and sides of a 9-inch springform pan with parchment paper.
- Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add cauliflower and steam until tender, 8 to 10 minutes.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Gently stir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2 to 3 minutes to combine the flavors.
- Whisk garbanzo bean flour, all-purpose flour (or gluten-free blend), baking powder and the remaining 1/4 teaspoon salt in a bowl. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine and eliminate most of the lumps. Stir in roasted red pepper, feta and 2 tablespoons dill. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan.
- Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm; remove the pan sides and the parchment. Serve warm or at room temperature, garnished with the remaining 1 tablespoon dill.
Nutrition Facts : Calories 187.4 calories, CarbohydrateContent 14.8 g, CholesterolContent 152 mg, FatContent 9.1 g, FiberContent 2.3 g, ProteinContent 10.6 g, SaturatedFatContent 3.7 g, SodiumContent 534.9 mg, SugarContent 3.1 g
SAVORY CAULIFLOWER PIE RECIPE: HOW TO MAKE IT
Meet the Cook: If you're looking for a meatless main dish or a hearty side to take to a church potluck or family gathering, this pie is the perfect choice. It's a favorite with my husband and our 14-year-old son, Brett, and daughter Holly, 10. -Debbie Hart, Ft. Wayne, Indiana
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine croutons and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8 minutes or until lightly browned; set aside. , In a large skillet, saute the cauliflower, onion, carrots, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with cauliflower mixture and remaining cheese. , In a bowl, beat the eggs and milk. Pour over pie. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean and the cauliflower is tender.
Nutrition Facts : Calories 263 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
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