Kiri's Cauliflower Cake

If you're looking for something a little different, this cauliflower cake from Kiri at Re:Balance is a recipe you'll want to save. It's full of flavour, wonderfully satisfying, and works just as well served warm for dinner as it does cold for lunch the next day.

Made with cauliflower, eggs, almond flour, leeks, and a fragrant blend of sesame, mustard, and cumin seeds, this cauliflower cake is bursting with flavour while delivering plenty of protein and healthy ingredients.

Kiri is a degree-qualified naturopath and medical herbalist with more than 20 years' experience helping people improve their health naturally. She's passionate about whole foods, herbal medicine, gut health, immunity, and supporting long-term wellbeing, so you can be sure this recipe is packed with goodness as well as being absolutely delicious.

Alongside her naturopathy consultations, Kiri offers herbal medicine, nutritional and lifestyle advice, remedial massage and bodywork therapies, and she's also a certified Healthy Gut Practitioner. She runs wellness retreats and fasting programmes too, so if you're in the Auckland area and looking for natural support for your health, she's well worth getting to know.

Get in touch with Kiri at Re:Balance here.

Kiri's recipe is adapted from Ottolenghi's one in "Plenty More".

Kiri's Cauliflower Cake

Ingredients

½ medium cauliflower

¾ large leek

1 red onion

9 eggs (could use less)

¾ cup almond meal

1 tsp cumin seeds

1 tsp mustard seeds

2 tsp turmeric

1 tbsp unhulled sesame seeds

black pepper

2 tsp salt (to taste, use less if required)

75g goats feta (optional)

Olive oil for cooking

Method

Preheat the oven to 180 degrees C.

Slice the leek, add to a medium pan with a decent splash of olive oil. Add, cumin, mustard seeds turmeric & pepper & salt.

Roughly chop the cauliflower into 2 cm cubes, add to the leeks continue to cook stirring. Cook until semi cooked, but still firm.

In a bowl beat the eggs, with salt & pepper. Add the almond meal & stir to combine.

Dry toast sesame seeds (can be done prior to save time)

Slice the red onion into rounds

Cut the goats feta into 1 cm cubes

Grease a 9" cake tin. I use a silicon one making it easy to remove the cake.

Add leeks & cauliflower mix to the cake tin, spreading it out evenly. 

Pour over the egg mixture.

Dot with goat's feta.

Place onion rounds on top

Place in the oven & cook until firm, around 45 mins.

Sprinkle with sesame seeds. 

Can be served warm or cold.