Cauliflower and Parmesan cake from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Skamper on April 28, 2018

    I liked this for meatless Monday with a salad, and it was a nice light lunch through the week. I used about 1.75 cups of parmesan (all I had) and some extra rosemary. I love the concept and will experiment with different vegetables and herbs.

  • vinochic on September 30, 2012

    Good, but we thought it lacked a little flavour. Used 1 cup each good Parmesan and pecorino. Also roasted the cauliflower. Will try again with different cheese. Feta? Only needed 35 minutes cooking time.

  • bernalgirl on May 01, 2012

    Delicious! A great weekday breakfast on the go or a nice light supper with a salad. Came out a bit dayglo with purple cauliflower but still delicious. A really nice balance of flavors. Watch the cooking time, check in increments after 25 minutes. Mine was done in 35 minutes, too far gone in 40 minutes. Still tasty, though.

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