A cauliflower cake recipe that uses coconut flour, keeping it gluten free and low carb. A savory cake that is a great alternative to a quiche or frittata. This savory low-carb cauliflower cake is a versatile dish that can be customized with different herbs, spices, and toppings according to your taste preferences. Enjoy!
I’ve seen the cauliflower cake recipe by Yotam Ottolenghi 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.
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 savory goodness! I used thyme for the herb flavor 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 favorite herbs in!
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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?
Ingredients
It may be a savory cake but the ingredients are simple and may already be in your pantry and fridge.
- Cauliflower flour - the absorbent nature of this flour help bind all the ingredients together.
- Cauliflower - We used a medium sized cauliflower and riced it but you could use cauliflower florets and mash them. As long as the cauliflower is cooked and not too watery, it will form a cake.
- Red onion - make a colourful topping to the cake but you could substitute these with green onions.
- Olive oil - this can be substituted with melted butter.
- Cheeses - hard cheeses help bind the cake. Cheddar could be used as a substitute
- Herbs - For extra flavor, add more fresh herbs or even a touch or red chili flakes. Rosemary would make a great herb to compliment the cauliflower and cheese flavors.
How to make keto Cauliflower Cake
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.
Rice and cook the cauliflower
Cook red onion rings in pan.
Mix all ingredients in a bowl.
Bake in a spring form tin.
Storage
Once cooled or if there are leftovers, keep the savory cauliflower cake in the fridge, in an airtight container. It should last up to 4 to 5 days. Reheat it or enjoy it cold.
More Keto Cauliflower Recipes
If you are a fan of cauliflower, try these low carb recipes:
Cauliflower Cake
Ingredients
- 1 Medium Cauliflower cut into florets
- 3 tablespoons olive oil
- 1 large Red onion cut into rings
- ½ cup coconut flour
- ½ teaspoon Turmeric
- 7 large Eggs beaten
- 1 cup Parmesan cheese grated
- ¼ cup feta cheese
- ½ teaspoon baking powder
- 1 teaspoon Dijon mustard
- 2 tablespoons Thyme, fresh chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh basil
Instructions
- Pre-heat the oven to 200C/400F degrees.
- Thoroughly grease a spring-form cake tin and line the bottom and sides 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 large bowl, add the coconut flour, turmeric and baking powder. Stir to combine.
- Add the cooked cauliflower rice, thyme, basil, Parmesan cheese, feta 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 reserved onion rings that you set aside on top of the cake.
- Bake for 40 minutes until firm and golden brown.
- Remove from the tin, eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Irene
Is it cauliflower flour or coconut flour as the recipe says coconut flour and the photos say cauliflower flour.
Angela Coleby
That's a typo and is coconut flour.
Maureen
I found the original recipe awhile ago and make it regularly with some gluten free flour so I'll have to try it with coconut flour. But overall we enjoy it. I freeze it in sections then heat slices up and top with eggs for a tasty breakfast.
Angela Coleby
I love the idea of sliced for breakfast with eggs!
Kathleen Smith
Will this refrigerate well and serve well at room temperature? Need to make on a Thursday to serve on Saturday evening with no prep time on Friday or Saturday.
Angela Coleby
Yes it will. Hope you enjoy it!
Amy Jer
I made this. Very good. My 4 year old ate it. I made 3 changes. 1. I used 3 ice cubes of crock pot caramelized onion that I keep on hand instead of cooking onion. 2. I used 1 teaspoon of kosher salt. 3. I used coconut oil in the cauliflower cooking. It only needed 32 minutes in the oven at 400, but ovens, they are all different.
Angela Coleby
Glad you liked it and I like the sound of the caramelised onions too!