Cauliflower Cake with Tofu and Fresh Basil Recipe

Introduction

This savory cauliflower cake is a delightful plant-based dish perfect for any meal. Combining tender cauliflower, smooth tofu, and fragrant herbs, it bakes into a golden, flavorful cake that’s both satisfying and nutritious. Ideal for those seeking a unique and hearty vegetarian option.

Ingredients

• 1 cauliflower, cut into florets
• Kosher salt
• 1 red onion
• 1 Tbsp olive oil
• 1/2 tsp fresh rosemary leaves, chopped
• 2-3 Tbsp vegetable oil
• 1 Tbsp white sesame seeds
• 1 Tbsp caraway seeds (or black sesame seeds)
• 1 package firm tofu
• Handful fresh basil leaves, coarsely chopped
• 1/4 cup vegan mozzarella shreds
• 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp turmeric
• Black pepper
• Hot sauce for serving, optional

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place the cauliflower florets and a pinch of kosher salt in a medium saucepan. Cover with water and simmer over medium-high heat for about 10 minutes, or until the florets break apart when pressed. Drain and let them dry in a colander.
2. Step 2: Crumble the firm tofu into a food processor and blend until smooth. Add a few drops of water if needed to loosen the mixture so it can be scooped with a spoon.
3. Step 3: Slice 4 rings of about 1/4 inch thickness from one side of the red onion and set aside. Dice the remaining onion.
4. Step 4: In a skillet, heat olive oil over medium heat. Add diced onion and chopped rosemary, sautéing occasionally until the onion softens, about 5 minutes.
5. Step 5: Brush an 8-inch square baking pan’s base and sides with vegetable oil. Mix sesame and caraway seeds, then toss them inside the pan to coat the sides evenly.
6. Step 6: Transfer the cooked onion mixture to a large bowl. Add the processed tofu, chopped basil, vegan mozzarella, flour, baking powder, turmeric, 1 teaspoon salt, and generous black pepper. Stir to combine well.
7. Step 7: Gently fold in the drained cauliflower florets, being careful to keep them intact.
8. Step 8: Pour the mixture into the prepared pan, smoothing it evenly. Arrange the reserved onion rings on top for decoration.
9. Step 9: Bake for about 45 minutes until the cake is golden brown and set. Insert a knife into the center to check; it should come out clean.
10. Step 10: Let the cake cool for 5 to 10 minutes before slicing. Serve warm, optionally with hot sauce.

Tips & Variations

• For a nuttier flavor, toast the sesame and caraway seeds lightly before adding them to the pan.
• Substitute vegan mozzarella with nutritional yeast for a cheesier taste with fewer calories.
• Add chopped sun-dried tomatoes or roasted peppers to the tofu mixture for extra flavor depth.
• If tofu is not available, silken tofu can be used but expect a softer texture.

Storage

Store any leftover cauliflower cake in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven at 350°F (175°C) for 10–15 minutes or until warmed through. This ensures the cake retains its crisp edges and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cauliflower cake gluten-free?

Yes, substitute the regular flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free to maintain the right texture.

Is it possible to use fresh herbs besides basil and rosemary?

Absolutely. Fresh thyme, oregano, or parsley can be used to customize the flavor profile according to your preference.

Cauliflower Cake with Tofu and Fresh Basil Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This savory cauliflower cake is a delicious and hearty vegan dish combining tender cauliflower, smooth tofu, fragrant herbs, and a blend of seeds for a crunchy crust. Baked until golden brown, it makes a perfect plant-based main course or a flavorful side, offering a satisfying, wholesome meal with a touch of Mediterranean flair.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 cauliflower, cut into florets
• 1 red onion
• 1/2 tsp fresh rosemary leaves, chopped
• Handful fresh basil leaves, coarsely chopped

Oils and Seeds

• 1 Tbsp olive oil
• 2–3 Tbsp vegetable oil
• 1 Tbsp white sesame seeds
• 1 Tbsp caraway seeds (or black sesame seeds)

Dairy & Alternatives

• 1 package firm tofu
• 1/4 cup vegan mozzarella shreds

Dry Ingredients & Spices

• 1/2 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp turmeric
• Kosher salt
• Black pepper

Optional

• Hot sauce for serving

Instructions

1. Preheat and prepare cauliflower: Preheat your oven to 400°F (200°C). Place the cauliflower florets in a medium saucepan with a sprinkle of kosher salt, cover with water, and simmer over medium-high heat for about 10 minutes, until tender enough to break apart when pressed. Drain the cauliflower and let it dry in a colander while you prepare the other ingredients.
2. Process tofu: Crumble the firm tofu into a food processor and blend until smooth, adding a few drops of water if needed to help achieve a thick but scoopable consistency. Set aside.
3. Prepare onion and seeds: Slice 4 pieces from the red onion, about 1/4 inch thick each, and set aside. Dice the remaining onion and sauté it in a skillet over medium heat with olive oil and chopped rosemary, stirring occasionally until soft, about 5 minutes. Meanwhile, brush the inside of an 8-inch square baking pan with vegetable oil and toss in the sesame and caraway seeds, shaking the pan so the seeds stick evenly to the sides and base.
4. Combine ingredients: Transfer the sautéed onion mixture to a large mixing bowl. Add the processed tofu, chopped basil, vegan mozzarella, flour, baking powder, turmeric, 1 teaspoon of salt, and plenty of black pepper. Stir well to combine. Gently fold in the cooked cauliflower florets, being careful not to mash them completely.
5. Assemble and bake: Pour the mixture into the prepared baking pan and spread it evenly. Arrange the reserved onion slices on top of the mixture for decoration and added flavor. Bake in the preheated oven for approximately 45 minutes, or until the cake is golden brown, set, and a knife inserted into the center comes out clean.
6. Cool and serve: Allow the cauliflower cake to cool for 5 to 10 minutes before slicing. Serve warm with optional hot sauce for an extra kick.

Notes

• Ensure the cauliflower is well-drained and dry before adding to the batter to avoid sogginess.
• The tofu provides a creamy texture and protein, but be sure to use firm tofu for best results.
• Feel free to substitute the vegan mozzarella with other vegan cheeses or nutritional yeast for different flavors.
• Caraway seeds can be replaced with black sesame seeds if preferred.
• The cake can be served as a main dish or a hearty side, perfect for vegan or plant-based diets.

Keywords: cauliflower cake, vegan cauliflower recipe, baked cauliflower dish, plant-based main, tofu cake, savory vegan cake, Mediterranean vegan recipe