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!