Cauliflower Cake with Flax Seeds

Ingredients:

  • 1 small cauliflower, outer leaves removed, broken into small florets
  • 1 yellow onion, diced
  • 3 Tbsp. olive oil
  • 4-5 Tbsp. fresh cilantro, chopped
  • 5 eggs
  • 3/4 cup all-purpose flour
  • 1/2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp baking powder
  • 1 cup shredded cheese (I used, swiss and cheddar)
  • salt and freshly ground pepper
  • 1 Tbsp. flax seed or sesame seeds
  • 1 Tbsp. butter, melted

Directions:

Preheat an oven to 400ºF. Line a springform cake pan with parchment paper, brush the sides with melted butter and toss the flax seeds around the inside of the pan. Set aside.

In a saucepan over high heat, combine the cauliflower and salted water. Bring to a boil, then reduce the heat to low, and simmer until the cauliflower is just tender, 8 to 10 minutes. Drain and set aside.

In a small pan heat the olive oil, add the onion and cook for about 10 minutes over medium heat, stirring from time to time, until golden brown color. Remove from the heat and let it cool.

In a large bowl mix together eggs and spices. Then add the flour, baking powder, cooked onion, fresh cilantro and cheese. Whisk until smooth before adding the cooked cauliflower. Mix in the cauliflower and stir gently.

Pour the mixture into prepared pan, spreading it evenly, sprinkle with flax seeds. Place in the center of the oven and bake for about 35-40 minutes, until golden brown. Remove from the oven and leave for 10-15 minutes before serving.

Serve it as a side dish for Shrimp with Garlic and Parsley or as a light supper alongside with your favorite salad.

About the Author: My name is Yelena, and I was born and raised in St. Petersburg, Russia and now live in Historic town near Philadelphia. I’m a wife to a wonderful guy and a mother to two precious children, and have a food blog called Cooking Melangery. I have a degree in Culinary Arts and a passion for anything beautiful and creative. I currently work as a freelance food stylist and photographer from my home studio.

Note: This recipe was inspired by Yotam Ottolenghi’s recipe from Plenty More.

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