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    Home » Vegetarian

    Cauliflower Cake

    Published: Feb 15, 2017 · Updated: Sep 19, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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.

    cauliflower cake

    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!

    cauliflower cake

    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.

    cauliflower cake

    Cauliflower Cake

    Angela Coleby
    Print Recipe Pin Recipe
    Course Main Course
    Servings 8 slices
    Calories 196 kcal

    Ingredients
     
     

    • 1 Medium Cauliflower
    • 1 cup Parmesan cheese grated
    • 1 Red onion cut into rings
    • ½ teaspoon Turmeric
    • 8 Eggs beaten
    • ½ cup coconut flour
    • ½ teaspoon baking powder
    • 3 tablespoons olive oil
    • 1 teaspoon Dijon mustard
    • 2 tablespoons Thyme, fresh chopped
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • 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!

    Notes

    Serves 2-4.   Makes 8 slices
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 196kcalCarbohydrates: 10gProtein: 10gFat: 13gFiber: 5g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Maureen

      January 03, 2022 at 8:27 am

      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.

      Reply
      • Angela Coleby

        January 03, 2022 at 8:28 pm

        I love the idea of sliced for breakfast with eggs!

        Reply
    2. Kathleen Smith

      March 10, 2021 at 11:48 am

      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.

      Reply
      • Angela Coleby

        March 10, 2021 at 2:33 pm

        Yes it will. Hope you enjoy it!

        Reply
    3. Amy Jer

      April 27, 2017 at 12:12 am

      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.

      Reply
      • Angela Coleby

        April 27, 2017 at 7:16 am

        Glad you liked it and I like the sound of the caramelised onions too!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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