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Cauliflower Cake {gluten free, dairy free, soy free}

March 2, 2016 By Jessica

In recent months, cauliflower has been a front-and-center sale item here (“here” being Los Angeles suburbia). Purple, orange and white varieties – all of them – spread out at my grocery store ready for the picking and poking, reminding me that I don’t make nearly enough recipes with this smart looking vegetable.

I kind of give it the cold shoulder when it comes to new recipes, exclusively using the white variety for cauliflower mash or as a steamed side.

Limited, to say the least.

So, in my quest to expand my use of ingredients this year – not just for its’ practical behind-the-scenes purposes (have you seen all the Pinterest pins on how cauliflower is a sub for everything? so many to choose from!). Ottolenghi’s cauliflower cake recipe from his Plenty More Cookbook is as versatile (another breakfast/brunch option!) as it is strikingly beautiful making it an easy choice.

gluten-free-dairy-free-cauliflower-cake

Dear cauliflower cake, where have you been all my life? I heart you.

gluten-free-dairy-free-cauliflower-cake-from-jessicas-kitchen gluten-free-dairy-free-cauliflower-cake-from-jessicas-kitchen

Light and silky yet hearty at the same time, if that makes any sense, despite its’ dense appearance. The hint of sesame seeds adds textural interest and aromatics to the crispy edge while the purple orbit-y looking onion rings on top (love that touch) lose its’ sharp bite while baking, becoming sweet and mellow as can be. No need to worry about “onion breath”, if you do happen to choose this as a date-night meal, none given. The herbs, especially the basil, adds depth of flavor to the cake and I couldn’t imagine this without ‘em.

On another note: don’t mind all the eggs in the recipe, it serves 6-8 and really adds that creamy richness. The white rice flour, along with the starches, help bind the eggs without it being too eggy, like say, a frittata or quiche – so please, don’t skimp. Pure Ottolenghi genius if you ask me. 

Oh, and one more thing I should tell you, his recipe calls for cheese. Add in about 1/2 cup of your favorite non-dairy cheese (grated), if you like or real cheese, if tolerant. I didn’t have any on hand the first time around and we all thought it was superb. The second time around I added Daiya mozzarella shreds, but found it didn’t really contribute anything to the recipe so I do without.

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I served it for dinner with our favorite focaccia bread and a chickpea cucumber mint salad with a lemon vinaigrette. Or as Ottolenghi suggests: “Serve this cake as a light supper alongside a makeshift salad of sliced cucumber, dill, mint, a little sugar, cider vinegar, and canola oil. Wrapped well, this cake will taste even better the next day.” 

Cauliflower Cake - gluten free, dairy free, soy free, vegetarian
 
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Prep time
25 mins
Cook time
45 mins
Total time
1 hour 10 mins
 
This Yotam Ottolenghi's cauliflower cake recipe, made gluten & dairy free, from his Plenty More cookbook is as easy as it is strikingly beautiful. Hearty without being dense and versatile enough to be served at any time of the day. Makes a wonderful packed lunch too!
Jessica: From Jessica's Kitchen
Recipe type: Main Dishes
Serves: serves 6-8
Ingredients
  • 1 medium cauliflower, outer leaves and stems removed, broken in florets (4-5 cups)
  • 1 medium red onion
  • 5 tablespoons olive oil (not extra virgin)
  • 2 small sprigs rosemary, stems removed and chopped fine (about 1½ teaspoons)
  • 7 whole eggs
  • 1 large handful basil, chopped fine
  • 1 cup (7⅛ oz/202 g) organic white rice flour
  • ½ cup (2.5 oz/76 g) tapioca starch
  • ½ cup (3⅝ oz/102 g) potato starch
  • 1½ teaspoon aluminum free baking powder
  • 1 tablespoon sesame seeds
  • 2 teaspoons kosher salt
  • 1½ teaspoons crushed black pepper
  • cooking spray or coconut oil for greasing the pan
Preparation
  1. You will need a 9½ inch springform pan and a rimmed baking sheet pan.
  2. Preheat on CONVECTION oven heat to 400 degrees F (200 degrees C) with a rack placed in the middle of the oven.
  3. Steam cauliflower for 10-15 minutes, until very soft. Transfer steamed cauliflower on a clean dishtowel or paper towels to pat dry as best as you can. Set aside.
  4. Cut 3 round slices off one end of the red onion, each about ¼ inch thick, and separate circles. Set aside. Coarsely chop the remaining onion. Heat a skillet on medium heat, add olive oil, chopped onion and rosemary. Cook for about 10 minutes, stirring occasionally, until onions are soft. Remove from heat to cool. Meanwhile, whisk the three flours and baking powder to combine well.
  5. Transfer the cooled onions to a large bowl, add the eggs and basil and whisk well with a fork. Then add flour blend, kosher salt, and black pepper. Lightly whisk again just to combine before adding the cauliflower. Stir in the cauliflower carefully, to try not to break the florets.
  6. Line the round springform pan with a 12-inch sheet of parchment paper (push into the pan with the pointed ends sticking out) and generously grease with spray or oil. Sprinkle sesame seeds on sides and bottom of the lined parchment spring form pan, seeds should stick to the paper. Pour the cauliflower mixture into the lined springform pan, spreading it evenly (will fill to about 1-inch below the rim), then arrange reserved onion slices on top. Place the prepared cauliflower cake on the rimmed baking sheet then bake on the center rack of the oven for 45 minutes (oven should be set on convection, if not, it may need 5-8 more minutes), until golden brown. A toothpick should come out clean. Let it cool 20-30 minutes in the spring form pan before releasing the outer part of the pan. Once cooled, lift off the outer part and gently release the parchment paper from the cake. Then gently lift the cake off the paper and onto a serving platter or leave as-is, right on the parchment paper, and serve. Best served warm, not hot, or at room temperature.
  7. Can be frozen for up to one month, once cooled, and stored in a freezer safe container. Thaw in refrigerator overnight then reheat in a preheat 300 degrees F oven for 40 minutes.
  8. Side note on stocking up on produce: Fresh cauliflower is actually quite easy to freeze, simply break apart into smaller florets and set it on a wax sheet lined (to prevent any sticking) baking sheet or any freezable flat surface and freeze overnight then transfer to a freezer-safe container or zip lock bag.
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gluten free dairy free recipes
recipe image
Recipes
Gluten free Dairy Free Cauliflower Cake
Published On
2016-03-02
Preparation Time
25 min
Cook Time
45 min
Total Time
1 hour 10 min
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Filed Under: entertaining, main dishes Tagged With: dairy-free, entertaining, gluten-free, light and easy recipes, main dishes, soy-free

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Comments

  1. Lisa says

    March 3, 2016 at 8:18 am

    I always find cauliflower to be the most boring vegetable and getting my kids to eat is always a challenge. Your recipe makes cauliflower into a total transformation .... Kids, we're having cake for dinner.
    Reply
    • Jessica says

      March 3, 2016 at 1:39 pm

      Me too. "Kids, we’re having cake for dinner." - hysterical! Enjoy!
      Reply
  2. Irene says

    March 3, 2016 at 8:37 am

    This looks and sounds delicious! I'm always looking for meatless meal ideas so thank you for sharing. Your photos show the cauliflower cake on a baking sheet but there is no mention in the recipe to prepare a baking sheet. Thanks Jessica.
    Reply
    • Jessica says

      March 3, 2016 at 1:40 pm

      Thanks for catching that Irene, yes, transfer the springform pan onto a baking sheet to bake. Enjoy!
      Reply
  3. Shelly says

    March 3, 2016 at 9:55 am

    I have the cookbook but never attempted to make the cake recipe since I'm not very savvy with gf blends and here it is! Thanks for taking out the guesswork. Beautiful photos Jessica!
    Reply
    • Jessica says

      March 3, 2016 at 1:43 pm

      My pleasure, no guesswork needed. :) I have made this about 5 times with delicious, consistent results...hope you get to try it!
      Reply
  4. Jenna says

    March 3, 2016 at 1:10 pm

    Lucky for me I have all the ingredients other than potato starch. Can I add extra white rice flour without affecting the recipe? I'm having a brunch get together Saturday and want to add this to my menu. Thanks in advance!
    Reply
    • Jessica says

      March 3, 2016 at 1:47 pm

      Don't you just love when that happens?! Yes, I don't see why that would be a problem but I do suggest weighing the white rice flour, 1/2 cup of rice flour will not be the same volume as 1/2 cup potato starch and could make the cake a bit runnier (more like a frittata). Hope that helps ... enjoy!
      Reply
  5. Rachel says

    March 3, 2016 at 7:29 pm

    What a great use of cauliflower. It sounds delicious as a meatless meal idea. Always looking for those. :)
    Reply
    • Jessica says

      March 4, 2016 at 10:20 am

      Thanks Rachel, have a great weekend!
      Reply
  6. The Hungry Mum says

    March 5, 2016 at 6:38 pm

    Cauli and rosemary in one delish dish? Sold!
    Reply
    • Jessica says

      March 9, 2016 at 10:13 pm

      Yes! I agree, a perfect combination. :)
      Reply
  7. Jackie says

    March 25, 2016 at 8:11 pm

    This was delicious and almost too pretty to eat! Now a new favorite!!
    Reply
  8. Karen Phillips says

    February 13, 2017 at 8:34 pm

    Heard of it but never bothered to make with all the dairy then came across yours on Pinterest and made it for dinner tonight to go with tomato soup. Mine actually came out like yours and didn't break! My family and I love it!! Thanks for a new family recipe!
    Reply
    • Jessica says

      February 19, 2017 at 8:37 pm

      YAY! So happy to hear you and your family loved it, Karen, thanks for sharing!
      Reply
  9. Erica says

    April 29, 2017 at 9:11 pm

    This is by far the best use of cauliflower I have ever had! Family says it's a keeper!
    Reply
  10. June says

    December 25, 2022 at 6:20 pm

    Hello, I'd like to try your recipe for the New Year's Eve, but can I halve all the ingredients to serve 3 people? Thanks! June
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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