Covid-19 Mitigation Strategies

Cauliflower Spinach Cake

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.
Course Side Dish
Cuisine Veggie Salads
Servings 8

Ingredients
  

  • 1 package Fresh Express® Spinach & Arugula (5-ounce)
  • 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
Spinach & Arugula

Recipe Suggestions

Muffuletta Caesar Sandwich 1

Muffuletta Caesar Sandwich

Serves 8
20 mins
Grilled Bratwurst 2

Grilled Bratwurst

Serves 5
25 mins
Thai Mango Salad

Thai Mango Salad

Serves 6
20 mins
More Recipes
SHARE
Our website uses cookies
This website uses cookies to improve user experience. By using our website consent you to all cookies in accordance with our Cookie Policy. Learn more about our Cookie policy
accept all cookies