Friday, January 22, 2021

REPOST: Savory Cauliflower Cake

I'm reposting this recipe because it is such an unusual dish and people have asked me for the recipe. The caraway seeds and coriander give this savory cake an unusual flavor profile that is delicious. The cauliflower can be steamed ahead and once that is done it comes together quite quickly. It is perfect for vegetarians but hearty enough for non-vegetarians to enjoy as well.
Home Cookin v9.76 Chapter: Beans and Vegetables
SAVORY CAULIFLOWER CAKE
Servings: 6

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
1 Tbsp extra-virgin olive oil
1 medium onion, thinly sliced
1 tsp caraway seed, ground or crushed
1 tsp ground coriander
1/2 tsp crushed red pepper, or to taste
3/4 tsp salt, divided
3/4 cup gram/chickpea/garbanzo bean flour
1/4 cup all-purpose flour
1/2 tsp baking powder
6 large eggs
1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
3/4 cup crumbled feta cheese
3 Tbsps chopped fresh dill, divided

Break the cauliflower into large florets and place in a microwave-safe casserole dish. Add a couple of tablespoons of water, cover, and cook on high for about four minutes, until the cauliflower is tender. (This can be done the day before the casserole is assembled and baked).

Once the cauliflower has cooled or just before putting together the rest of the dish, cut the florets into small pieces about the size of chickpeas.

Preheat oven to 350°F. Grease a 9-inch cake pan.

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring frequently, until it is tender and golden, 8 to 10 minutes. Stir in the caraway seed, coriander, crushed red pepper and 1/2 teaspoon salt and cook, stirring constantly, until fragrant, about one minute. Add the cauliflower and stir gently until it is well coated with the onion and spice mix. Cook for another 2 to 3 minutes to combine all of the flavors.

Combine the garbanzo bean flour, all purpose flour, baking powder and 1/4 teaspoon salt in a small bowl and whisk together. Crack the eggs into a large bowl and whisk together until they are well mixed. Add the dry ingredients and continue to whisk to combine and to elimiate any lumps. Stir in the roasted red pepper, feta and 2 tablespoons of the dill. Add the cauliflower mixture and comine. Spread the mixture evenly into the cake pan.

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

adapted from this recipe from Eating Well Magazine
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Monday, January 18, 2021

Chickpeas with Cumin


These delicious Indian-style cumin and cinnamon-coated chickpeas are quick and easy to make and can be used in veggie bowls, salads, or served over rice.
Home Cookin v9.81 Chapter: Baked Goods (Sweet/Savory)
CHICKPEAS WITH CUMIN
2 Tbsp grape seed oil
1/2 small red onion, diced
3-4 cloves garlic, minced
1-inch knob of ginger, minced
2 Tbsp tomato paste
1/2 tsp turmeric
1 tsp ground cumin
salt and pepper to taste
1 lb cooked chickpeas, drained and rinsed
dill for garnich (optional)

Heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and cook for a minute or two, then add the garlic and ginger. Cook, stirring frequently, until the onion is translucent, about 7 to 10 minutes.

Add the tomato paste and stir constantly for about two minutes, then add the turmeric, cumin, salt and pepper and cook for another minute, still stirring constantly.

Add the chickpeas and stir to coat well with the spice mixture. Cook for another ten minutes, lowering the heat if necessary, until the chickpeas are heated through.

12/22/2020

exported from Home Cookin v9.81
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