Cauliflower Spinach Cake
Cauliflower Spinach Cake
This cauliflower and spinach cake makes a light and delicious meal—particularly when topped with an easy romesco (red pepper) sauce.
Ingredients
- 1 (5-ounce) package Fresh Express® Spinach & Arugula
- 1 small cauliflower outer leaves removed, broken into 1-1/2- inch florets (about 4 cups)
- 1 medium yellow onion peeled, coarsely chopped
- 2 tablespoons olive oil
- 7 eggs beaten
- 1/2 cup basil leaves chopped
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground turmeric
- 1 package Parmesan cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Easy Romesco Sauce (Makes 2 cups):
- 1 jar roasted red peppers (16-ounce) drained
- 1/2 cup slivered almonds, toasted
- 1/4 cup oil-packed sun-dried tomatoes
- 2 garlic cloves peeled and chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Heat oven to 400°F. Coat the side and bottom of a 9-inch springform cake pan with cooking spray. Line with parchment paper; coat the parchment paper with cooking spray.
- Cook cauliflower in a vegetable steamer for 10 minutes or until florets are softened; set aside.
- Cook onion in olive oil in a large skillet over medium heat for 5 minutes or until softened. Add the Fresh Express® Spinach & Arugula; cook for 1 minute or until wilted. Transfer to a large bowl; cool slightly.
- Add the eggs and basil to the onion mixture; stir until well blended. Add the flour, baking powder, turmeric, Parmesan cheese, salt and pepper; stir until well blended. Add the cauliflower; mix gently as not to break up the florets.
- Transfer the cauliflower mixture into the prepared pan, spreading it evenly. Bake for 45 minutes, until the top is golden brown and a knife inserted into the center comes out clean. Cool on a rack for at least 20 minutes before serving. Serve warm topped with romesco sauce.
Easy Romesco Sauce Instructions:
- Place all ingredients, except olive oil, into a blender; process until combined. Gradually add the olive oil while running the blender; process until smooth.
- Serve immediately. Refrigerate leftovers for up to 7 days.
Notes
Tip: If you don’t have a vegetable steamer, cook the cauliflower in water in a saucepan for 15 minutes, until florets are soft; drain.
Made with
