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Savoury Cauliflower Cake

Savoury Cauliflower Cake

Savoury Cauliflower Cake

  • Prepare time60 Minutes
  • Cooking Time20 Minutes
  • ServesServes 8
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Ingredients

Product used:
Cauliflower 500g
1 packet of McCain Cauliflower – cooked as per packet instructions
  • 1 small red onion – peeled and cut into rings
  • 1 small brown onion– diced
  • 2 cloves of garlic - crushed
  • 2 tbs of olive oil
  • 1 tsp dried rosemary
  • 7 eggs –lightly whisked
  • 1 cup of self-raising flour
  • ¼ cup aged cheddar cheese - grated
  • ¼ cup parmesan cheese – grated
  • 5 slices of prosciutto – diced
  • 1 tbs dijon mustard
  • 1 tbs sesame seeds
  • 1 tsp fennel seeds
  • Salt and black pepper, to taste

Method

1.Heat olive in a small fry pan over a medium heat. Add brown onion, garlic and rosemary and cook stirring for 3-5 minutes, until translucent and fragrant. Remove from heat and set aside to cool.
2.Preheat a fan-forced oven to 200°C and line the base and sides of a 20cm cake tin with baking paper.
3.Cut 3 round slices off the end of the red onion, separate the rounds and set aside.
4.Place eggs in a large mixing bowl and whisk lightly, add brown onion mixture, mustard, prosciutto, cheeses and fold to combine. Sift in flour and whisk to combine using a fork.
5.Add McCain Cauliflower florets and fold to combine, ensuring you don’t break up the florets.
6.Pour cauliflower mixture into the lined cake tin and place on the middle row to the oven. Bake for 40 minutes, until golden and a skewer returns clean.
7.Allow to rest for 10 minutes before serving.
8.Serve hot, warm or at room temperature with a side salad.
9.TIP: this is a wonderful make ahead meal for work, school lunches or summer BBQs.