Cauliflower Cake (gluten free, grain free, dairy free)
Prep Time
20 minutes
Prep Notes
You can use any color cauiflower ...I have mixed purple and chedder -- it's really pretty when you slice it!
For the Tigerhut Flour you can subsitute a nut flour or coconut flour of your choosing.
Try really hard to use organic produce and products as much as you can. If it helps, think of how much bug spray you're getting on a head of cauliflower!
Cheese is optional with this dish.
Cooking Time
45 minutes
Yields
10-12 people
Ingredients
1 medium organic cauliflower head, outer leaves removed and broken into 1 inch florets
1 medium red onion
3 tablespoons extra virgin olive oil or coconut oil
1 teaspoon fresh rosemary, chopped
7 organic eggs
1/2 cup fresh basil, chopped
1 cup Tigerhut flour
1 1/2 teaspoons baking powder
1 tablespoon fresh grated turmeric or 1/2 teaspoon dried tumeric
2 tablespoon nutritional yeast or 1 1/2 cups parmesan cheese
oil or avocado spray
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds
Directions
Preheat oven 400'
In a 8 inch springform cake pan, line the base and the sides with parchment paper. Spray or brush oil on the paper and toss sesame seed on the sides so they stick to the parchment.
Place cauliflower in a saucepan, adding 1 teaspoon of seasalt. Cover with water and simmer for 15 minutes or until florets are tender. Drain and set aside.
Cut 4 rounds slices of onion about 1/4 inch thick and set them aside . Coarsely chop the rest of onion place it in a small pan with olive oil and rosemary. Cook for 10 minutes over medium heat, stirring occasionally until soft. Remove from heat and set aside until cool.
In a large bowl, whisk together eggs, basil, turmeric, and onion mixture. Set aside.
In a small bowl add flour, baking powder, and sea salt, whisking to combine. Add to egg mixture, then add cheese and fold in cauliflower.
Pour into the prepared cake pan, arranging the red onion slices on top. Bake 45 minutes until golden brown.
Let cool for 20 minutes, then enjoy!
Notes
This is a dish you can have for breakfast, lunch, dinner and a snack.
Have it with a fennel and arugula salad, bowl of soup or on the go for breakfast!