{Low Carb} Cauli Cake

Here it is – a delicious low carb cauli cake:

{Inspired by a recipe of Yotam Ottolenghi}

This is actually a savoury cake, I suppose kind of quiche-like, however it has a more dense texture and something between a quiche and a fritatta.

Great to have in the fridge for a snack or teatime nibble.
I also really love it served with wild rocket and drizzled generously with olive oil.

Fab for lunch boxes!

[recipe title=”{Low Carb} Cauli Cake” servings=”8-10″ difficulty=”easy”]

You will need:

600 g cauliflower florets
1 onion, chopped
3 cloves of garlic, finely chopped
1 tsp onion seeds
1 tsp turmeric
1 tsp rosemary rub
40 g Parmesan cheese, finely grated
100 g mature white cheddar cheese, coarsely grated
8 eggs
1-2 tsp salt
2 tbs psyllium husk
1 cup of cream
1 tbs coconut oil
Sesame seeds
Olive oil

Start by steaming the cauliflower florets. Keep half of it whole, mash the rest.

Saute the onion, garlic, onion seeds and turmeric in the coconut oil until soft and fragrant.

In a separate bowl, whisk the eggs.
Add the cream, cheese, rosemary, salt & psyllium husk.
Add the cauliflower – whole & mashed.
Add in the sauteed onion mix.

Line a springform pan with greased baking paper and sprinkle with sesame seeds. Place the pan onto a baking tray.

Pour in the ‘batter’ and bake at 180C for 40 minutes.

As soon as it comes out of the oven, lightly prick the surface all over with a fork and drizzle with olive oil.

[/recipe]

Golden, crusty goodness with a fragrant hint of spices, sweet and delicate onion and creamy cauliflower.

You could top slices of this cake with lettuce, tomato and any other exciting toppings.

Kids love it too and they get in some sneaky veggies!

Enjoy! X