Hearty cauliflower cake
Fall calls for casseroles. This savory cauliflower cake with an autumn ratatouille and gratinated with cheddar will soon be your favorite.
Ingredients
For the cauliflower cake
- 1 cauliflower app. 500-700 gram
- 150 gram flour
- 2 eggs
- 1 tablespoon nutmeg
For the ratatouille topping
- 250 gram bacon strips
- 250 gram mushrooms
- 3 bell peppers red - yellow - green
- 2 carrots medium sized
- 2 cloves garlic
- 1 tablespoon tomato puree
- pepper
- salt
- thyme the leaves of a few sprigs
- 250 gram cheddar grated
Instructions
The cauliflower cake
- Grease an oven dish with some olive oil and preheat the oven to 180°C.
- Remove the florets from the cauliflower. Boil or steam them for 10 minutes until done.
- Remove the cooked cauliflower florets from the water and let them drain well. Then crush them finely into a puree.
- Mix the flour and nutmeg into the cauliflower puree. Add salt if necessary.
- Now also mix the eggs into the cauliflower dough.
- When everything has been mixed into a homogeneous mass, transfer the dough to the baking dish.
- Then put it in the oven to blind bake for 25 minutes.
The ratatouille
- Clean the vegetables and then cut them into fine pieces. These are the bell peppers, carrots and mushrooms.
- Also remove the skin from the onion and garlic. Then cut the onion into rings and the garlic into slices. Remove the leaves from the thyme sprigs.
- Heat oil in a large pan or wok. Then fry the onion and garlic for one to two minutes.
- Now add the finely chopped carrots. Let this fry for a few minutes.
- Then add the bacon strips. Mix everything well and let it bake again for a few minutes.
- Finally, the finely chopped mushrooms and peppers can be added. Mix everything well and put the lid on the pan/wok. Now let this simmer for about ten minutes.
- In the meantime, mix in the tomato puree, thyme leaves and other herbs to taste.
Finishing the savory cauliflower cake
- Now remove the blind-baked cauliflower cake from the oven.
- Change the oven to 200°C and the grill function.
- Spoon the ratatouille over the cauliflower cake.
- Finish with the ground cheddar.
- Place the savory cauliflower cake in the oven for five minutes to let the cheese gratinate.
- Remove the cake from the oven and let it cool for a few minutes. Then it is ready to serve.
Nutrition
Serving: 1personCalories: 784kcalCarbohydrates: 51gProtein: 35gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 186mgSodium: 957mgPotassium: 1210mgFiber: 8gSugar: 11gVitamin A: 8721IUVitamin C: 188mgCalcium: 520mgIron: 4mg
