Gluten Free/ Low Carb/ Meatless Monday/ Vegetarian

Cauliflower and Cashew Loaf

A great way to eat cauliflower and have your “Meatless Monday” too!  A delicious vegetarian main dish that is great served with either a salad or side vegetables. 

Another way to eat cauliflower!  The vegetable that just gives and gives!  This is like a light, baked cauliflower cheese in a loaf shape.   It is very light and tasty.   If you find the flavour too mild you could add stronger spices to give it a bit of zing.  

Even meat eaters will be enjoying a slice of this so make sure the vegetarians get a slice first!  I always find that when I am cooking for a mixed group, that the vegetarian option always goes first amongst the meat eaters.   However, if you didn’t offer them a meat option there would be lots of grumbling.  Or perhaps they are playing a cunning strategy of enjoying my vegetarian options knowing that I will foist containers of left over meat on them when they leave.  Well played meat eaters!  

This is an easy dish to make too which is always a bonus.  You could use other nuts if you don’t have any cashews to hand.  Walnut goes very well with cauliflower and would be a great substitute.  Play around with the cheese too!  

INGREDIENTS

1 cauliflower, grated

1/3 cup cashews, unsalted and finely chopped

6 eggs

4 tblspns cream

1/2 cup grated Cheddar Cheese, grated

4 spring onions, finely chopped

1/4 cup chives, chopped

1 tspn garlic powder

1 tspn cumin

salt and pepper

METHOD

  • Preheat the oven to 180C/350F.
  • Beat the egg with the cream.
  • Add the cauliflower, cashews, onions, chives, cheese and seasoning.
  • Grease a loaf tin with butter, and line the bottom with greaseproof paper.
  • Press the mixture into the loaf tin and bake for 45 minutes.
  • Eat and enjoy!

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2 Comments

  • Reply
    Yvonne Clina
    November 21, 2016 at 12:54 pm

    What size of loaf pan did you use Angela?

    • Reply
      Angela Coleby
      November 21, 2016 at 1:20 pm

      Hi, i used a 1lb (450g) loaf tin.

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