A cauliflower cake recipe that uses coconut flour, keeping it gluten free and low carb. A savoury cake that is a great alternative to a quiche or frittata.
I’ve seen the cauliflower cake recipe by Yotam Ottalenghi and boy does that man know his way around a cauliflower! The recipe looks delicious but since he uses flour it’s out for me. So naturally I thought that I could try to see if I could bake a low carb version cauliflower cake with coconut flour.
Reading the reviews of his cake made me smile with the one comment by someone exclaiming in wonder at who would make a cake out of cauliflower. Bless, I thought. They have no low carb friends. They need to step over to our side of the tracks where cauliflower is king! I wonder what they would make of my chocolate cauliflower cake?
Low carb savoury cake
This delicious cauliflower cake is as tasty as a crust-less quiche or a frittata but is firmer, due to the coconut flour. The taste is a mouthful of savoury goodness! I used thyme for the herb flavour as I do like the combination of thyme and Parmesan cheese. The original recipe uses rosemary and basil which sounds just as delicious. Feel free to throw your favourite herbs in!
I thought about adding Feta cheese to this too but wanted to try the first one without it. I will make this again and perhaps then add some Feta cheese. I riced the cauliflower but you could cook cauliflower florets instead. I would make sure that the florets are small though, or perhaps gently mash them up with a fork before adding the other ingredients.
This is delicious warm and great cold. Personally, I prefer it warm although I still happily munched on a piece the next morning under the guise of “taste research”. The Chief Taster enjoyed it too but preferred it cold. Serve this with a side salad for a perfect summer’s lunch.
- 1 Medium Cauliflower
- 1 cup (50g) Parmesan cheese grated
- 1 Red onion cut into rings
- 1/2 teaspoon Turmeric
- 8 Eggs beaten
- 1/2 cup (56g) coconut flour
- 1/2 teaspoon baking powder
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons Thyme, fresh chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pre-heat the oven to 200C/400F degrees.
Thoroughly grease a spring-form cake tin and line the bottom with parchment paper.
Heat one tablespoon of the olive oil in a frying pan on a medium heat.
Add the red onion rings and gently cook until soft and tender.
Remove the onion from the frying pan. Set aside a few of the “good” onion rings as they will be placed on the top of the cake.
Rice the cauliflower by either grating it or running the florets in the food processor.
Place the cauliflower in the frying pan and cook for about 8-10 minutes, stirring occasionally.
In a bowl, add the coconut flour, turmeric and baking powder. Stir to combine.
Add the cauliflower rice, thyme, Parmesan cheese, cooked onion and mustard. Mix thoroughly.
Add the beaten eggs, stir to combine and season with the salt and pepper.
Pour into the cake tin and place the onion rings that you set aside on top of the cake.
Bake for 40 minutes until firm and golden.
Remove from the tin, eat and enjoy!
Serves 2-4. Makes 8 slices
Nutritional Info per slice – 196 Calories, 13g Fat, 10g Protein, 10g Total Carbs, 5g Fibre, 5g Net Fibre