With a request to develop a “vegetarian, starchless bake”, the decision to use cauliflower as the main ingredient was quite obvious, as this vegetable’s texture when cooked is as close to that of potatoes.In order to add color and different textures to the bake, while keeping preparation as uncomplicated as possible, I’ve added to it a mix of frozen vegetables, along with sliced almonds and two types of goat cheese. I then simply seasoned the mixture with freshly grated nutmeg and four peppers mix, and topped it with additional almonds and cheese, to create a tasty, crunchy topping. The result was a flavorful and aromatic bake that can be served on its own, as a light main course, or as a side dish. Try it and enjoy.
Notes:
* Using frozen mixed vegetables makes for easier preparation. If you prefer to use fresh vegetables, steam them lightly before adding to the mixture.
* Due to the fact the bake contains no starches, a fairly long baking time is needed in order to stabilize it.
* If you can’t find wine soaked goat cheese, Pecorino or Parmesan cheeses can be used instead.
* The bake can be kept in the fridge, covered, for up to two days. To keep the crunchiness of the topping, make sure to reheat it in a toaster oven, not in the microwave.
Makes: 10
Prep time: 20 minutes
Cooking time: 10 minutes
Baking time: 1 hour 20 minutes
Ingredients:
1 large head of cauliflower
½ cup water
3 L eggs
1 tsp salt
½ tsp each: freshly grated nutmeg, four peppers mix
2 cups frozen mix of carrots, peas and corn, thawed
½ cup sour cream
½ cup almond flakes
½ cup wine soaked goat cheese, finely grated (see notes)
4 oz (115 grams) fresh goat cheese, coarsely crumbled
For the topping:
½ cup wine soaked goat cheese, finely grated (see notes)
½ cup almond flakes
1. Trim the cauliflower, wash and place in a large flat pot, in one layer. Add the water, cover and steam over high heat, for about 10 minutes, or until the cauliflower is tender. Strain, if needed, and mash coarsely with a potato masher. Measure 4 cups and place in a large bowl.
2. Preheat the oven to 370F (188C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
3. Add the eggs, salt, nutmeg and peppers mix to the mashed cauliflower, and mix well. Add the frozen vegetables, sour cream, almond flakes, grated goat cheese and crumbled fresh goat cheese. Mix gently, so that the fresh goat cheese chunks will still be visible. Pour the mixture into the lined pan and level the top with a spatula. Sprinkle the grated goat cheese and almonds for the topping all over.
4. Bake for 1 hour 10 minutes, or until the bake is set and the topping is golden.
Loved your recipe 🙂
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Thank you! 🙂
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Is there any reason not to just use potatoes if there are no diet restrictions?
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Of course not. Though this bake will be quite heavy if only potatoes will be used. Cauliflower is much lighter, so maybe a combination of both will be best. 🙂
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Ah, good point! I’ve never cooked with cauliflower as a substitute for potatoes, so thanks for the warning about the “tiger pit”.
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Great recipe ! Looks so beautiful & delicious !!
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Thank you Megala, I’m glad you liked the recipe. Some dietary restrictions make us more creative! 🙂
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Yes, I totally agree with this !
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Wow..delicious..gonna try it
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Thank you, I’m glad you liked the recipe. I hope you’ll enjoy it! 🙂
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A great recipe, you perfectly combined the flavors. 🙂
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Thank you Marzi, I’m glad you liked the recipe. 🙂
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Looks amazing, I love goat cheese and really like the way you have used it here. And the almonds flakes must add such a great crunch. Love the recipe and thank you for sharing!
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Thank you Zeba, I’m glad you liked the recipe. It’s my pleasure to share. The almonds indeed add such a nice crunch. 🙂
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Yummy!!!!
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Thank you Kelly. 🙂
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😋🤗
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thank you r
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This sounds so delicious. Great for meatless monday 😉 and I also love Goat cheese.
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Thank you Myra. The dish is indeed perfect for meatless Monday – and for those who love goat cheese. 🙂
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It’s always nice to get another cauliflower recipe. This one sounds a beaut. Not a fan of goats cheese, so I might try it with the pecorino. 🙂
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Thank you Mary, I’m glad you liked the recipe. If you need a substitute for the fresh goat cheese as well, I recommend using ricotta cheese. Hope you’ll enjoy it. 🙂
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Thanks, Ronit.
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Really love this recipe. And am wondering whether a swap to something like pumpkin for the cauliflower would work, to make this bake more FODMAP.
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Thank you Karina, I’m glad you liked the recipe. Not sure about pumpkin, as it tends to be quite watery and soft. Maybe butternut squash can be a better substitute? Whatever you choose, it would be interesting to see what you’ve come up with. 🙂
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Had to let you know, recipe worked beautifully with butternut squash, baked unpeeled and whole in the prep stage. Will definitely be making again.
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Thank you for the update. I’m very glad to know it worked for you! 🙂
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Fascinating. I wonder if Drunken Goat cheese would work?
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Thank you Mimi! Drunken goat cheese would definitely work here. 🙂
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This recipe looks good. I’m trying to eat more recipes like this…if only I can stay away from sweets.
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Thank you Joanne, I’m glad you liked the recipe. I believe in “everything in moderation”. No reason to stay away from sweets completely! 🙂
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Goats cheese, almonds, cauliflower….what’s not to love?! 😊
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Thank you Elaine. Couldn’t agree more! 🙂
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That looks mouthwatering – I think goat cheese and almonds are a perfect combination. I’m not that fond of cauliflower 🙂
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Thank you Karin.Goat cheese and almonds worked so well together here, that even those who were not fans of cauliflower liked the bake. 🙂
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Superb and so clever! Loving this!
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Thank you Franck, I’m glad you liked the recipe. It’s a keeper! 🙂
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Beautiful recipe Ronit💯 I just love the way u simplified the recipe 🔝
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Thank you Jyo, I’m glad you liked the recipe. In our busy world, more accessible recipes are a must! 🙂
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This looks awesome! And I just remembered I had a head of cauliflower in my fridge I wasn’t sure what to do with – going to make this recipe this week! 😀
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Thank you Annie, I’m glad this recipe came up in good timing for you. Hope you’ll enjoy this tasty bake. I’ll be happy to hear your comments. 🙂
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Cauliflower is one of my favorite veggies and love the way you’ve used it in your recipe. Wine-soaked goat cheese? I will have to look for that!
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Thank you Judi, I’m glad you liked the recipe. I love cauliflower but have to admit I don’t use it often enough. This bake will definitely change that!
I’m sure you’ll enjoy wine soaked goat cheese once you’ll try it. It’s also great on pasta. 🙂
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Wine is my favorite beverage too!
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So you’ll love it even more! It’s great in any cheese tray. I especially like to pair it with a nice cold Rosé wine. Perfect for the (hopefully!) coming spring… 🙂
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Such a unique bake with cauliflower. Looks very delicious 🙂
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Thank you Neetha, I’m glad you liked the dish. It was very delicious. 🙂
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oh a savory cake… so wonderful!
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Thank you Annika, that’s a great way of describing this tasty bake. 🙂
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This is a very creative recipe with cauliflower and goat cheese ! Nicely done 👍
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Thank you Nisha, I’m glad you liked the recipe. 🙂
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Lovely savory cake.Looks delicious.
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Thank you Deepti, I’m glad you liked the recipe. It was indeed very delicious. 🙂
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Great share and loved the addition of cauliflower in the bake. I bet they taste absolutely delicious.
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Thank you Vidya, I’m glad you liked the recipe. It was indeed very delicious. 🙂
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This looks more like a tasty dessert than a side Ronit. Lovely presentation.
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Thank you Conor! 🙂
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Now that looks quite delicious. I’ve got a large cauliflower sitting in the fridge so the timing is great. 🙂
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Thank you Karen, I’m glad you liked the bake and that it came in such good timing. I hope you’ll enjoy it. It will be interesting to see your version. 🙂
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That sounds and looks delicious! Such a great idea!😋😍
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Thank you Ursula, I’m glad you liked the recipe. It turned out even better than I planned on. So tasty! 🙂
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Wow, I never would have guessed to cauliflower could be successfully used to make a bake like this. I never realized that cauliflower was a starchy vegetable. Now that I’ve seen how you’ve used it, it makes me want to experiment with using cauliflower in new ways.
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Thank you Sheryl, I’m glad you’ve found the recipe interesting. Cauliflower is not in fact a starchy vegetable, but when treated right it can be used as one, as seen here. Well worth exploring. 🙂
p.s. You may also like the recipe for cauliflower patties found here: https://ronitpenso.wordpress.com/2015/03/22/cauliflower-patties/
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That looks delicious!!!
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Thank you Diane, it really was! 🙂
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Wow, is this ever fun! What a great solution for someone looking for a panful of yum as a holiday side dish or on an Easter brunch table. Wine soaked goat cheese, huh!? I imagine that could be made at home, too, if I can’t find it at the store or it’s way too pricey! I have never heard of it but it sounds so appealing!!
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Thank you Mollie, I’m glad you liked the dish. It’s indeed very suitable for brunch buffet.
Never thought about making my own wine soaked cheese, but it could definitely work! 🙂
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Lovely recipe. .. very innovative.
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Thank you Ruchi. This was an experiment that turned out very successful. I will definitely make this tasty bake again soon. 🙂
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Lecker !!!!
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Thank you! 🙂
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loaded with veggies this is a great healthy and filling almond bake
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Thank you Vidya, I’m glad you liked the recipe. It is indeed healthy – and tasty! 🙂
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Love this recipe Ronit! Great flavor and texture combination as well!
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Thank you Sandhya, I’m glad you liked the recipe. 🙂
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Looks appetizing and love the idea…
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Thank you Sangeetha, I’m glad you liked the recipe. It turned out so good. Highly recommended! 🙂
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Will give a try …
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