Cauliflower Cake - gluten free, dairy free, soy free, vegetarian
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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!
Recipe type: Main Dishes
Serves: serves 6-8
  • 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
  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.
Recipe by From Jessica's Kitchen at