Savory Cauliflower Cake | Gluten-Free

Savory Cauliflower Cake | Gluten-Free | Dairy-Free

Course: Dinner

Cuisine: European

Keyword: dairy-free, gluten-free

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Servings: 4 servings

This particular recipe is dairy-free and gluten-free, but not vegan because I used eggs, but I'm pretty sure it could be made vegan by adding more chickpea flour and some chia seeds.

Ingredients

1 large cauliflower head approx. 2 lbs/900 g, cut into florets
2 large red onions each the size of your fist, minced (keep a few slices to put on top - optional)
1 Tbsp chopped fresh rosemary or 1 tsp dry rosemary
2 Tbsp chopped fresh thyme or 2 tsp dry thyme
10 oz organic Swiss chard (284 g) mix of organic baby spinach, baby kale, and baby Swiss chard - OR 7-8 cups mix of chopped organic greens (spinach, kale, Swiss chard) - It might seem like a lot but it goes down by a lot when it cooks
Good quality olive oil for cooking

Batter

1 1/2 cup chickpea flour
1/2 tsp turmeric powder
2 1/2 tsp aluminum-free baking powder
2 tsp sea salt
ground black pepper a few pinches
6 organic free-range eggs
3 Tbsp extra-virgin olive oil organic if possible
3/4 cup unsweetened nut milk or rice milk make sure it is unsweetened, otherwise you'll have an unpleasant taste in your dish
1 tsp apple cider vinegar
1/2 cup grated cheese vegan or organic dairy (optional)

Instructions

Put a medium or large pot of water to boil. Cut the cauliflower into florets (cut the biggest ones in half, and leave the rest whole), and add them to the boiling water. Cook for about 12-15 minutes. Once cooked, drain the water and put the florets into a large sieve to drain for a bit. Set aside.
While the cauliflower is cooking, heat a large pan over medium to medium-low heat (depending on your stove). Drizzle with olive oil and sauté the minced onion for several minutes, until they are golden brown.
Add the chopped herbs, and sauté for 1 minute, then add half of the baby greens or chopped greens on top, and put a lid on it. Wait a minute or two for the greens to reduce in volume, then mix around and add the other half, cover and wait for another minute or two. Mix. Remove from the heat and let cool down a bit.
Use parchment paper to fully line a 10" round cake mould. Press at the bottom all around to mould the parchment paper all around. Let it stick out a bit over the edge to make sure nothing will get under the paper. Set aide.
In a large mixing bowl, use a whisk to mix the chickpea flour, turmeric, baking powder, sea salt, and pepper. Make sure there are no clumps.
In a medium mixing bowl, use the whisk to beat the eggs first, then add the oil, mix, then the milk and the apple cider vinegar, and whisk everything.
Pour the wet mixture into the dry mixture, and mix using the whisk. It might appear too wet at first, but it'll thicken as your mixing it. Briefly set aside.
Equally distribute the cauliflower florets in your parchment-lined 10" round cake mould, then do the same with the onion and greens mix.
Pour the chickpea flour mix over everything, so that all the florets are fully covered.
Place the extra onion slices on top, and some fresh herbs, if you wish (optional).
Bake at 350F for 55-60 minutes, or until it's nicely golden on top, and cooked throughout (insert a clean knife in to test if it comes out clean).
Remove from the heat, and let cool down for at least 10 minutes before eating.

Recipe Notes

This tastes great at room temperature, served with this quick cucumber salad and balsamic dressing. (the salad is the perfect complement and essential in my opinion!)