Best Cauliflower Cake Recipe Epicuriouscom Recipes

CAULIFLOWER CAKE

Steps:

• Heat the oven to 180C/350F/gas mark 4.
• Break the cauliflower into medium florets and put them in a pan with a teaspoon of salt, cover with water and boil for 15 minutes until quite soft.
• Drain the cauliflower and allow it to sit in a colander until all the excess water goes.
• Meanwhile, cut a few rings off the onion, about 5mm wide, and set aside to go on top of the cake. Coarsely chop the rest.
• Heat the oil in a frying pan and gently saute the chopped onion and rosemary for 8 minutes.
• Remove frying pan from the heat and allow to cool.
• Whisk the eggs, add the basil and whisk the mixture into the cooled oil and onion/rosemary mixture.
• Sift the flour, baking powder and turmeric into a large bowl, then add your cheese, 1 1/2 tsp of salt and lots of black pepper.
• Add the egg mix to the dry ingredients and whisk to get rid of any lumps.
• Add the cauliflower gently, you want to leave some florets whole and break down some. Stir gently but mix thoroughly.
• Line 2 20 cm round loose based cake tins with baking parchment. If you have doubts as to whether the paper and/or tins are non stick brush the sides with butter, or do it anyway if you are adding the sesame seeds.
• Toss the sesame etc seeds around the sides of the tin (if using) so they stick to the sides.
• Tip the cauliflower mix half in each tin and arrange the onion rings on the top.
• Bake in the centre of the oven for 45 minutes until golden brown and set so a fork stuck in comes out clean.
• Allow to cool until just warm or at room temperature (if you can bear to wait that long).

BAKED BREADED CAULIFLOWER

Steps:

• 1. Preheat oven to 375°F. Drain all liquid from cooked cauliflower, ease whole head into 9-inch pie pan generously coated with nonstick baking spray, and set aside.
• 2. Melt butter in small heavy saucepan over moderately low heat. Add scallions and cook, stirring occasionally, 2 to 3 minutes until limp. Blend in flour, salt, pepper, and nutmeg and cook and stir 3 minutes.
• 3. Whisking constantly, add half-and-half in slow, steady stream and continue whisking 5 to 8 minutes until thickened and no raw floury taste lingers. Add cheese and stir until melted. Carefully pour sauce over cauliflower and sprinkle with Topping.
• 4. Slide onto middle oven shelf and bake uncovered about 20 minutes until lightly browned.
• 5. Ease breaded cauliflower onto heated round platter and serve as an accompaniment to roast beef, lamb, or pork. Good, too, with roast chicken or turkey or baked ham.

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.