Cauliflower Cake Recipes

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

Steps:

• Preheat the oven to 400°F/200°C.
• Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
• Cut 4 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
• Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

Steps:

• Heat the oven to 180C/350F/gas mark 4.
• Break the cauliflower into medium florets and put them in a pan with a teaspoon of salt, cover with water and boil for 15 minutes until quite soft.
• Drain the cauliflower and allow it to sit in a colander until all the excess water goes.
• Meanwhile, cut a few rings off the onion, about 5mm wide, and set aside to go on top of the cake. Coarsely chop the rest.
• Heat the oil in a frying pan and gently saute the chopped onion and rosemary for 8 minutes.
• Remove frying pan from the heat and allow to cool.
• Whisk the eggs, add the basil and whisk the mixture into the cooled oil and onion/rosemary mixture.
• Sift the flour, baking powder and turmeric into a large bowl, then add your cheese, 1 1/2 tsp of salt and lots of black pepper.
• Add the egg mix to the dry ingredients and whisk to get rid of any lumps.
• Add the cauliflower gently, you want to leave some florets whole and break down some. Stir gently but mix thoroughly.
• Line 2 20 cm round loose based cake tins with baking parchment. If you have doubts as to whether the paper and/or tins are non stick brush the sides with butter, or do it anyway if you are adding the sesame seeds.
• Toss the sesame etc seeds around the sides of the tin (if using) so they stick to the sides.
• Tip the cauliflower mix half in each tin and arrange the onion rings on the top.
• Bake in the centre of the oven for 45 minutes until golden brown and set so a fork stuck in comes out clean.
• Allow to cool until just warm or at room temperature (if you can bear to wait that long).

Steps:

• Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
• To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.
• Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.

Steps:

• Wash cauliflower and remove leaves and woody stem.
• Break into floweretts. (You should have about 4 cups.)
• In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
• In the same saucepan cook onion in margarine or butter until onion is tender but not brown.
• Stir in the flour, salt, pepper, and ground red pepper.
• Add half-and-half, light cream, or milk all at once.
• Cook and stir over medium heat until thickened and bubbly.
• Add cheese, stirring until cheese melts.
• Stir in cooked cauliflower.
• Transfer mixture to a 1-quart casserole.
• Bake in a 350 degree F oven about 15 minutes or until heated through. Sprinkle the top with the snipped parsley.