Crispy Cauliflower and Cheddar Skillet Cake with Warm Apple, Leek and Walnut Salad

Name: Crispy Cauliflower and Cheddar Skillet Cake with Warm Apple, Leek and Walnut Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión vegetariana
Ingredients: 1.1 lb cauliflower; 5 oz aged cheddar cheese; 3 eggs; 1/2 cup breadcrumbs; 1/3 cup Parmesan cheese; 2 cups leek; 1 1/2 cups red apple; 1/2 cup walnuts; 3 tbsp chives; 2 tsp fresh thyme; 2 tsp Dijon mustard; 3 tbsp olive oil; 1 1/2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp apple cider vinegar

An original vegetarian dish featuring a cauliflower, cheddar, and herb base, cooked until crisp on the outside and tender inside. It is served with a warm salad of sautéed apple, silky leek, and toasted walnuts for a delicious contrast of texture and flavor.

25 minPrep

30 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

500 g cauliflower (grated gruesa or chopped muy fina)
140 g aged cheddar cheese (grated)
3 unit eggs (batidos)
60 g breadcrumbs (preferiblemente fino)
30 g Parmesan cheese (grated fino)
180 g leek (en medias lunas finas, divided)
180 g red apple (diced small)
50 g walnuts (troceadas)
12 g chives (chopped)
4 g fresh thyme (solo the leaves)
10 g Dijon mustard (divided)
45 ml olive oil (divided)
20 g butter (divided)
6 g salt (or to taste)
2 g black pepper (freshly ground)
15 ml apple cider vinegar (for the ensalada tibia)

Nutrition facts

per serving

412 kcal

Calories

18 g

Protein

21 g

Carbs

29 g

Fat

5 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree NutsMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Lightly grease a 24 cm / 10-inch ovenproof skillet or round baking dish with 1 teaspoon of the olive oil.
2
2. Place the grated cauliflower in a large bowl. Add the grated cheddar, beaten eggs, breadcrumbs, Parmesan, half of the chives, half of the thyme, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and the black pepper. Mix well until you have a moist, compact mixture.
3
3. Heat the prepared skillet over medium heat with 1 tablespoon of the olive oil and 10 g / 3/4 tbsp butter. Add half of the leek and sauté for 3 minutes until softened. Stir that leek into the cauliflower mixture so it is evenly distributed.
4
4. Transfer the whole mixture to the skillet or baking dish and press it down with a spatula to form an even cake. Drizzle with 1 more teaspoon olive oil. Bake for 22 to 25 minutes at 220 °C / 425 °F, until golden around the edges and set in the center.
5
5. Meanwhile, heat the remaining 1 tablespoon olive oil with the remaining 10 g / 3/4 tbsp butter in another skillet over medium heat. Add the walnuts and toast for 1 minute, stirring so they do not burn.
6
6. Add the remaining leek to the walnut skillet and cook for 3 to 4 minutes until tender. Stir in the apple, the remaining thyme, the remaining 1 teaspoon Dijon mustard, the apple cider vinegar, and 1/2 teaspoon salt. Cook for 2 to 3 minutes more, just until the apple is warmed through but still holds its shape.
7
7. Remove the warm salad from the heat and add the remaining chives. Taste and adjust with a little more salt if needed.
8
8. Remove the cauliflower cake from the oven and let it rest for 5 minutes. If you want an extra-crispy top or base, place it under the broiler for 1 to 2 minutes at 230 °C / 450 °F, watching closely.
9
9. Cut the cauliflower and cheddar cake into 4 portions and serve each one with the warm apple, leek, and walnut salad on top or on the side.

Chef tips

If the grated cauliflower seems very moist, squeeze it in a clean towel first; this helps the cake set and crisp better. A cast-iron skillet or metal pan will give the best browning.

Substitutions

You can swap the cheddar for aged gouda or fontina. Walnuts can be replaced with pecans or hazelnuts. For a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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