Wednesday, October 26, 2016

CHERRY TOMATOES AND CAULIFLOWER CAKE ENJOY DAN:

       CHERRY TOMATOES AND CAULIFLOWER CAKE by CHEF DAN:
Serves 4

INGREDIENTS:
1 small cauliflower, cut into florets
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
4 eggs
1/2-cup all-purpose flour
3/4-teaspoon baking powder and smoked paprika
1/2-teaspoon EACH cumin, tandoori masala
Pinch red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3-cup fresh grated Parmesan cheese
10 cherry tomatoes, sliced

DIRECTIONS: (preheat the oven to 400 F)
1.   Steam the cauliflower for about 10 minutes.
2.   Set aside.
3.   In a skillet add oil and butter over medium-heat and when sizzling.
4.   Add garlic and sauté for 1 minutes, place garlic in a bowl.
5.   To the bowl add eggs and basil, whisking well.
6.   Add flour and next 8 ingredients, whisking until smooth.
7.   Gently stir in the cauliflower and tomatoes.
8.   Spray a 9-1/2- spring form pan with Pam.
9.   Pour mixture into pan, spreading evenly.
10.                Place in the oven on the middle rack and bake 40-45 minutes.
11.                Bake until golden brown and set.
12.                Place a knife into the cake center and it should come out clean.
13.                Remove from oven and let rest 15-20 minutes.
14.                Slice into wedges.

ENJOY DAN:                               SING SONGS AND PLANT SEEDS!!


No comments:

Post a Comment