Cauliflower Cake

5 from 2 votes
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 303 kcal


For covering

  • 1 greater Cauliflower
  • 4 Eggs
  • 150 ml Whipped cream
  • 2 Spring onions
  • 200 g Cheese
  • 200 g Cooked ham
  • 1 tbsp Food starch
  • Salt
  • Pepper
  • Nutmeg

For the dough

  • 200 g Flour
  • 100 g Low fat quark
  • 100 g Margarine
  • 1 tsp Baking powder
  • 0,5 tsp Salt



  • Clean the cauliflower and loosen the florets. Soak in boiling salted water for 8-10 minutes so that they still have plenty of bite, pour off and allow to evaporate. If desired, they can also be cooked over broth or salted water in the steamer.
  • Place baking paper over the bottom of a 26 springform pan, punch down with the ring and close. Tear off any excess paper. Grease the edge well.


  • Mix and knead the ingredients for the dough. Then roll out into a round shape and distribute evenly in the springform pan. Press up a small edge on the sides, about 0.5 cm.
  • Bake for 15 minutes in a preheated oven at 200 ° C top / bottom heat.


  • In a bowl, whisk 4 eggs and 150g whipped cream with salt, pepper and a little nutmeg. Fold in 2 finely chopped spring onions, 200g grated cheese, 200g finely chopped boiled ham and finally 1 tablespoon cornstarch.
  • Cover the warm base with the cauliflower florets. If necessary, cut the florets smaller so that a relatively flat surface is created. Spread the remaining topping evenly over it.
  • Cover the cake with baking paper and bake in a preheated oven at 200 ° C top / bottom heat for about 40 minutes. Remove the parchment paper after 25 minutes. When the cheese has melted golden yellow, the cake is ready.


  • Goes well with a green salad.
  • For the vegetarian version, don't just leave out the ham, but replace it with paprika.
  • If there is no fresh cauliflower, the cake tastes good even with a 1kg frozen pack. The cauliflower florets used in the recipe weighed 900 grams.


Serving: 100gCalories: 303kcalCarbohydrates: 17.5gProtein: 12.2gFat: 20.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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