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Cauliflower, Kale and Parmesan Cake

Packed with flavour, this hearty versatile savoury cake can be cut as a wedge and served with salad as a main meal or cut into finger food sized portions

  • Makes approx. 700g raw mix- 4x 160g pieces (1x 18cm round)
  • Cost $1.53 per 160g piece (based on retail prices)  
  • Season  Autumn 
  • Ability  Easy
  • Best fresh (base can be made ahead)
  • Equipment Stove and oven

Method

  1. Pre heat a fan forced oven to 180c
  2. Grease and line with parchment paper, 1x 18cm round pan or similar
  3. Place a medium pan on the stove to warm, add the coconut oil, onion and salt , cook with out colour until soft, 8-10 minutes.
  4. Add the garlic, cook out for 2 minutes, then add the rosemary, turmeric and cumin.
  5. Place the finely chopped cauliflower with a splash of water into a microwave safe dish, cover and cook on high for 2-3 minutes or until just cooked, add to the onion mix.
  6. Deglaze with verjuice, stir in the kale, allow to wilt and liquid to absorb, then remove from the heat, add parsley and pepper, check the seasoning.
  7. In a bowl mix the flour and parmesan, add to onion mix along with the eggs, mix to combine, then pour into the prepared baking dish.
  8. Bake for 40-45minutes or until golden and cooked through, allow to cool for 10 minutes, before cutting and serving. (Note; Oven temperatures vary. If cooking in a larger dish the cooking time will be less due to the thickness.)