Cauliflower Cake

Cauliflower Cake

I've been making an effort to eat well. I always eat pretty well, but for the last 3-4 weeks have been trying to be better with eating clean.

Since getting covid early last year I have noticed my own & my kids immunity isn't as robust as it used to be. We seem to get more colds although mild enough to know our immune systems are working harder to keep us well.

I'm tired of it, so am making an effort to eat more cleanly; increasing our vegetable intake, good fibre, quality protein & good fats, especially omega 3.

I had a family afternoon tea. I usually take something savoury as I don't have much of a sweet tooth, and love to make sure there is a good savoury option.

Today I made a Cauliflower Cake adapted from Ottolenghi's one in "Plenty More".



½ medium cauliflower

¾ large leek

1 red onion

9 eggs (could use less)

¾ cup almond meal

1 tsp cumin seeds

1 tsp mustard seeds

2 tsp turmeric

1 tbsp unhulled sesame seeds

black pepper

2 tsp salt (to taste, use less if required)

75g goats feta (optional)

Olive oil for cooking


Preheat the oven to 180 degrees C.

Slice the leek, add to a medium pan with a decent splash of olive oil. Add, cumin, mustard seeds turmeric & pepper & salt.

Roughly chop the cauliflower into 2 cm cubes, add to the leeks continue to cook stirring. Cook until semi cooked, but still firm.

In a bowl beat the eggs, with salt & pepper. Add the almond meal & stir to combine.

Dry toast sesame seeds (can be done prior to save time)

Slice the red onion into rounds

Cut the goats feta into 1 cm cubes

Grease a 9" cake tin. I use a silicon one making it easy to remove the cake.

Add leeks & cauliflower mix to the cake tin, spreading it out evenly. 

Pour over the egg mixture.

Dot with goat's feta.

Place onion rounds on top

Place in the oven & cook until firm, around 45 mins.

Sprinkle with sesame seeds. 

Can be served warm or cold.




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