Cauliflower Cake with Tofu and Fresh Basil Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
