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Savory Cauliflower Cake

http://www.eatingwell.com/recipes/savory_cauliflower_cake.html

From EatingWell: January/February 2014

This healthy, savory cauliflower cake recipe falls somewhere between a quiche and a meatless meatloaf. Garbanzo bean flouradds nutty flavor plus protein to make the cake a satisfying vegetarian main dish recipe. The flavor is best when the cake iswarm or at room temperature, so it’s an ideal choice for a buffet.

8 servings | Active Time: 50 minutes | Total Time: 1 3/4 hours

Ingredients

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets1 tablespoon extra-virgin olive oil1 medium onion, thinly sliced3/4 teaspoon caraway seed, ground or crushed1/2 teaspoon ground coriander1/2 teaspoon crushed red pepper, or to taste3/4 teaspoon salt, divided3/4 cup garbanzo bean flour (see Tip)1/4 cup all-purpose flour or gluten-free flour blend1/2 teaspoon baking powder6 large eggs1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)3/4 cup crumbled feta cheese3 tablespoons chopped fresh dill, divided

Preparation

Preheat oven to 350°F. Line the bottom and sides of a 9-inch springform pan with parchment paper.1.Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add cauliflower and steam until tender, 8to 10 minutes.

2.

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Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until tender and golden, about 8 minutes. Addcaraway seed, coriander, crushed red pepper and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Gentlystir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2 to 3 minutes to combine theflavors.

3.

Whisk garbanzo bean flour, all-purpose flour (or gluten-free blend), baking powder and the remaining 1/4 teaspoon saltin a bowl. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine andeliminate most of the lumps. Stir in roasted red pepper, feta and 2 tablespoons dill. Add the cauliflower mixture andgently stir to combine. Spread the mixture evenly into the prepared pan.

4.

Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm; remove the pan sides and theparchment. Serve warm or at room temperature, garnished with the remaining 1 tablespoon dill.

5.

Nutrition

Per serving : 187 Calories; 9 g Fat; 4 g Sat; 4 g Mono; 152 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 2 g Fiber; 563mg Sodium; 296 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat

Tips & Notes

Garbanzo bean flour, made from ground dried garbanzo beans (aka chickpeas), is a gluten-free flour used in manytraditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in thegluten-free section. Once opened, store airtight in the freezer.

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