Cauliflower Cake
A tender savory cauliflower cake with Parmesan, parsley, garlic and warm spices, baked until set for an easy sliceable vegetarian dish.
Prep 15 min · Cook 30 min · Total 1 hr 20 min · Makes 1 9-inch cake (6 servings)
Ingredients
- 1 large cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Directions
- Set the oven to 375°F (190°C). Coat a 9-inch round cake pan with butter or nonstick cooking spray.
- Add the parsley, Parmesan cheese, flour, eggs, salt, pepper, paprika, cumin and garlic to a big mixing bowl. Stir everything together until the batter looks evenly mixed.
- Warm the olive oil in a roomy skillet set over medium heat. Tip in the cauliflower and sauté for 5 minutes, just until it starts to take on a little color. Take the skillet off the heat, allow the cauliflower to cool a bit, then fold it into the egg mixture.
- Transfer everything to the prepared pan, then use a spatula or spoon to smooth it into an even layer. Bake for 25 minutes, until the top is browned and a toothpick inserted in the middle shows that the cake is set. Cool it fully before serving.