Recipe: Herbed Cauliflower & Onion Cake

Savory Herbed Cauliflower & Onion Cake Recipe from Culinarie Kit

Savory baking often gets overlooked in favor of sweets, but this Herbed Cauliflower and Onion Cake… well, it takes the cake. Caramelized onions and fragrant herbs are the star of the show in this dish, but the eggy cauliflower flavor will not be overshadowed.

This aromatic and delicious savory cake works perfectly as a light dinner recipe. The leftovers are still tasty at room temperature or chilled, so it can double as a pre-made quick and healthy breakfast recipe for busy mornings.

Rio Classic Seasoning is included in our Garlic Kit. If you don’t have any on hand, you can still make this recipe without–it just won’t have that flavorful zing we love from the Rio Seasoning Company!

Savory Herbed Cauliflower & Onion Cake Recipe from Culinarie Kit

Herbed Cauliflower & Onion Cake Recipe


3 cups cauliflower florets
1 small red onion
4 large eggs
3/4 cup shredded parmesan cheese
1/2 cup all-purpose flour
3/4 tsp baking powder
1 tsp Rio Classic Seasoning
1 tbsp olive oil (for frying)
1 tsp each fresh chopped rosemary, thyme, and sage
2 tsp + 1 pinch of kosher salt
1 tsp fresh ground black pepper
2 tbsp butter, separated (for frying and greasing)


Preheat your oven to 400°F.

Add cauliflower florets to a pan of water with a pinch of salt. Simmer 10-15 minutes until tender. Drain cauliflower into a colander and rinse with cool water. Allow to drip dry while you prepare the rest of the cake.

Slice half of the red onion into thin rounds, then dice the other half. Set the rounds aside.

Heat butter over medium-low heat in a frying pan. Add diced onion, rosemary, and 1/2 the sage. Cook, stirring regularly, for 8-10 minutes, or until onion has softened. Be sure to watch the heat so that the herbs don’t burn. Pour pan contents into a small bowl and allow to cool thoroughly.

In a large bowl, whisk eggs until uniform. Sift in flour, then add baking powder, Rio Seasoning, salt and pepper. Next, fold in parmesan, remaining herbs, the cooled cauliflower, and the cooled onion mixture.

Grease a large sheet of parchment paper with the remaining butter. Line the bottom and sides of a 9×5″ bread pan or a 9″ round cake pan with the buttered parchment paper. Arrange reserved onion rounds along the bottom, then add the cake batter on top, evening it out with a spatula.

Bake for 40 minutes and test the middle of a cake with a toothpick. If the toothpick comes out clean, your cake is ready. If it does not, continue baking for five minutes at a time until done. This cake will need less time in a shallow cake pan than it will in a deep bread pan.

When the cake is ready, allow to cool for 5-10 minutes. Flip onto a cutting board to remove from the pan, then slice and garnish with additional herbs or chopped scallions.