The cauliflower cake is the delicious reinterpretation of the famous dish of the Campania tradition: the potato gateau. It is a simple and winning recipe, which will conquer even those who do not particularly like the taste and texture of this wonderful winter vegetable.
The mixture is based on potatoes and cauliflower which, boiled and reduced to a puree, are mixed with cooked ham, parmesan and spun curd cheese; the surface is sprinkled with tufts of butter and breadcrumbs, for an irresistible and melting final result. A dish that can be served as a main course or single course, perfect for any occasion: from family lunch to informal dinner. Find out how to do it by following all our instructions step by step.
FOR 6 PEOPLE
READY IN 1 HOUR
CALORIES IN THE RECIPE: 1290
WHITE CAULIFLOWER 500 gr
YELLOW POTATOES 400 gr
EGGS 2 • 380 kcal
GRATED PARMESAN 90 gr • 21 kcal
ITALIAN PROSCUITTO COTTO (PARMACOTTO 150 gr • 43 kcal
TOMA CHEESE 100 gr
MOZZARELLA FOR PIZZA 100 gr
BUTTER 30 gr • 380 kcal
BREAD CRUMBS as needed • 21 kcal
Salt to taste. • 286 kcal
Pepper as needed. • 79 kcal
The calories refer to 100 grams of the product
How to prepare the cauliflower cake
Wash the cauliflower, peel it and remove the florets (1).
Peel the potatoes and cut them into fairly regular chunks (2). In a saucepan, bring the water to a boil and then add salt. Dip the potatoes and after 10 minutes add the cauliflower. Cook for another 25 minutes: the vegetables should be very soft.
When the vegetables are cooked, drain and mash them with a potato masher or a fork until you get a fairly coarse puree (3).
Add the eggs and the grated Parmesan cheese (4) and mix until you get a smooth and homogeneous puree. Season with salt and pepper.
Oil or butter a circle cake pan. Pour half of the mixture inside and level it carefully (5).
Spread over the slices of ham and the sliced cheese (6).
Cover with the remaining mixture and compact with the back of a spoon (7).
Sprinkle with little breadcrumbs and sprinkle with butter (8). Bake in a static oven at 180 ° C and cook for 45 minutes.
After the cooking time, take the cauliflower cake out of the oven and turn it out of the mould. Serve hot or warm, cut into slices (9).
Use a 26 cm diameter circle cake tin, with the bottom preferably removable; you can line it with a sheet of parchment paper or, if you want to obtain an even more golden and delicious gateau, you can lightly butter it and sprinkle it with plenty of breadcrumbs.
Instead of boiling vegetables in boiling water, you can also steam them; alternatively, for an even tastier preparation, you can also cook them in milk.
In place of parmesan, you can put pecorino or make a mix of the two; obviously, you can also vary the stretched curd cheeses and cooked ham with what you prefer and you have available in the refrigerator: speck, raw ham, salami, scamorza, provola… Green light to the imagination. Finally, you can replace the white cauliflower with the Romanesco one or with the Sicilian broccoli.
You can also make a vegetarian version by completely eliminating the sausages and adding a few black olives or dried tomatoes in their place.
The cauliflower cake can be kept for 3-4 days in the refrigerator, closed in a special container with an airtight seal or wrapped on the surface with a sheet of transparent film. At the time of consumption, just heat it in the oven or microwave.