Cauliflower Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cauliflower, cleaned
- 2 onions)
- 1 clove garlic
- 3 egg (s)
- 50 grams flour
- 0.5 teaspoon ½ baking powder
- 50 g parmesan, rated
- 2 tablespoon parsley, chopped
- some salt and pepper, freshly ground
- 1 pinch nutmeg, grated
- some oil
Print Recipe
Pin Recipe Instructions
- Divide the cauliflower into florets and cut the stalk into approx. 1 cm thick slices. Bring to the boil in lightly salted water and blanch for approx. 4 minutes. Drain and drain well.
- Peel the onions, cut one onion in half and cut 3 thin slices. Dice the rest of the onions. Finely chop the garlic.
- Sauté the onions in a pan with a little oil, sauté the garlic briefly.
- Meanwhile, beat the eggs with salt, pepper and nutmeg. Mix the flour and baking powder and mix with the eggs to form a smooth batter. Stir in the parmesan, chopped parsley and diced onion and fold in the cauliflower.
- Pour the mixture into a well-closing springform pan lined with baking paper and cover with onion rings.
- Bake in the oven preheated to 190 ° C top / bottom heat for about 30 minutes on the middle rack, until the dough is thick.
- Serve warm as a small dish for 2 people, with a salad goes well.
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