Cauliflower and Salmon Cake
Serves 12 • Prep 25 mins • Cooking 45 mins
This recipe makes delicious use of the humble cauliflower and is perfect for picnics, lunch boxes or a long casual lunch at home.
What you’ll need
3 cups cauliflower florets, steamed until soft
2 red onions, one thinly sliced, the other diced
75mls auzure Canola Oil
½ cup mint leaves, finely chopped
¼ cup dill leaves, finely chopped
200g hot smoked salmon, flaked
1 cup The Healthy Baker Self Raising Flour
½ teaspoon ground turmeric
1 cup pecorino cheese, grated
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
to season salt and pepper
Preheat oven to 180C.
Heat a little of the oil in a large saucepan on medium heat and add in the diced red onion.
Cook, for about 10 minutes, or until soft and translucent. Remove from heat to cool a little.
Whisk together the herbs, eggs and oil until smooth.
Add the onion, flour, turmeric, cheese and a good pinch of salt and pepper.
Now fold in the steamed cauliflower and salmon.
Generously grease a 24cm round spring-form cake tin and sprinkle the sides with the sesame seeds.
Spoon the ‘cake’ mixture into the tin and arrange the sliced red onion on top.
Bake for 45 minutes or until golden brown and just set.