Skip to main content

Cauliflower cheese cake

Cauliflower cheese cake
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 4-6

If you're a fan of cauliflower cheese, you'll love this cauliflower cake. It's an indulgent take on a British classic that's perfect comfort food. Serve with a light salad as a perfect side dish.

  • Vegetarian

Ingredients

  • 1 small cauliflower, broken into small florets (450g)
  • 1 medium red onion (170g)
  • 75ml olive oil
  • 1⁄2 tsp finely chopped rosemary
  • 7 free range eggs
  • 15g basil, chopped
  • 120g plain flour
  • 1 1⁄2 tsp baking powder
  • 1⁄3 tsp ground turmeric
  • 150g coarsely grated veggie Parmesan, or another mature cheese
  • Melted butter (to line tin)
  • 1 tbsp white sesame seeds
  • 1 tsp nigella seeds
  • Salt and black pepper

Equipment

  • 24cm springform cake tin
  • Baking parchment

Method

If you want to try making this Cauliflower cheese cake recipe, follow the simple stages below.

Stage 1

Preheat the oven to 200°C/180°C fan.

Place the cauliflower florets in a saucepan and add 1 teaspoon of 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.

Stage 2

Cut 4 round slices, each 0.5cm thick, off one end of the onion and set aside.

Coarsely chop the rest of the onion and place this in a small pan, with the oil and rosemary. Cook for 10 minutes on a medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the cooked onion to a large bowl, add the eggs and basil, whisk well and then add the flour, baking powder, turmeric, parmesan, 1 teaspoon of salt and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up all the florets.

The Cauliflower cake before and during being cooked in the oven
The Cauliflower cake before and during being cooked in the oven

Stage 3

Line the base and sides of a 24cm springform cake tin with baking parchment. Brush the sides with melted butter, mix together the sesame and nigella seeds and toss them around the inside of the tin so that they stick to the sides. Tip in the cauliflower mix and arrange the reserved onion rings on top. Place in the centre of the oven and bake for 45 minutes, until golden-brown and set: a knife inserted into the centre 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.

A slice of the cauliflower cake, served with a small side salad of lettuce, fresh tomatoes and olives.
A slice of the cauliflower cake, served with a small side salad

This cauliflower cake goes great with a makeshift salad of cucumber, tomatoes, lettuce and mint, dressed with some balsamic or cider vinegar.

I first came across a variation of this dish via Ottolenghi, so check them out if you have the time.

If you enjoyed making this Cauliflower cheese cake recipe, check out a few more recipes.