This cauliflower turmeric cake recipe is packed with this delicious healthy vegetable. A savory dessert that a vegetarian would love and crave. Packed with the turmeric health benefits that have the potential to prevent heart disease and helps prevent cancer. This tasty cauliflower turmeric cake can be served anytime you like. If you would like to try this recipe, here’s how to prepare it.
Savory Cauliflower Turmeric Cake
1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
1 medium red onion
5 tablespoons olive oil
2 teaaspoons kosher salt, divided
1/2 teaspoon finely chopped fresh rosemary leaves
Melted unsalted butter, for brushing
1 tablespoon white sesame seeds
7 large eggs
1 teaspoon nigella (also known as black caraway), cumin, or black sesame seeds
1 1/2 cups coarsely grated Parmesan or aged cheese
1/2 cup fresh basil leaves, coarsely chopped
1 cup all-purpose flour
1/2 teaspoon ground turmeric
1 1/2 teaspoon baking powder
Freshly ground black pepper
Arrange a rack in the center of the oven and heat to 400°F. Meanwhile, prepare the cake.
Place the cauliflower florets and 1 teaspoon of salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft for about 15 minutes. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices, each 1/4-inch, off one end of the onion and set aside. Dice the rest of the onion and place in a small saucepan with oil and rosemary. Cook over medium heat, stirring occasionally, until tender, about 10 minutes. Remove from heat and let cool. Meanwhile, line the base and sides of a 9 1/2-inch springform pan with parchment paper. Brush the sides with melted butter, then mix the sesame and other seeds and toss them inside the pan so that they stick to the sides.
Transfer the onion mixture to a large bowl. Add the eggs and basil and mix well. Add the cheese, flour, baking powder, turmeric, remaining 1 teaspoon salt, and plenty of pepper. Beat until smooth. Add the cauliflower and stir gently, trying not to break up the florets.
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake for about 45 minutes until golden brown and set. A knife inserted into the center of the cake must come out clean. Let cool at least 20 minutes before slicing and serving. It should be served just warm, instead of hot, or at room temperature.
Tray options: If you don’t have a springform pan, you can just use a regular 9-inch baking pan or even an 8-inch square pan, lining up parchment paper first.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.