Cauliflower Cake
Meal: 193 cal Protein: 8 g Carbs: 18 g Fat: 10 g
Serving size 8 193 cal Protein: 8 g Carbs: 18 g Fat: 10 g
Ingredients
- 1 Tbsp Butter , unsalted, melted
- 2 Tbsp Sesame Seeds , white and/or black
- 1 Small Cauliflower 1" Pieces (approx 4 C)
- 1 Tsp Sea Salt
- 1 Med Red Onion , 4 rings cut, rest diced
- 5 Tbsp Olive Oil
- 1 Tsp Rosemary or Oregano
- 7 Lg Eggs
- ½ C Basil , coarsely chopped
- 1 ½ C Parmigiano-Reggiano Cheese , finely grated
- 1 C Flour , all purpose
- 1 ½ Tsp Baking Powder
- 1 Tsp
- Salt & Pepper
Directions
- Preheat oven to 400F, rack in the middle of oven
- Prepare 10” spring form pan –brush with butter using pastry brush, line bottom with parchment paper, and press seeds onto sides of pan.
- h with butter using pastry brush, line bottom with parchment paper, and press seeds onto sides of pan. Set aside. Place cauliflower and salt in medium saucepan.
- over with water and simmer over medium-high heat until florets are quite soft –appx 15-30 minutes.
- They should break when pressed with a spoon. Drain and set aside to dry. In a separate pan, heat oil.
- Add rosemary and diced onions. Cook over medium heat until soft and fragrant.
- Remove from heat and set aside to cool. Place diced onions in a mixing bowl. Add eggs and basil –whisk until well combined.
- Add cheese, flour, baking powder, turmeric, salt and pepper. Whisk until smooth.
- Add cauliflower, folding gently so florets aren’t broken. Pour cauliflower mixture into pan, spread evenly.
- Arrange onion rings on top. Bake until golden brown, appx 45 minutes. A knife inserted should come out clean when done.
- Let cool 20 minutes before slicing and serving.
