Blue Cayenne

Savory Cauliflower Cake

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Ingredients

• 1 small cauliflower (broken into 1 1/4 inch florets)
• 1 medium red onion
• 5 T. olive oil
• 1/2 t. finely chopped rosemary
• 7 eggs
• 1/2 C. basil or parsley leaves (chopped)
• 1 C. all-purpose flour (sifted)
• 1 1/2 t. baking powder
• 1/3 t. ground turmeric
• 1 1/2 C. coarsely grated Asiago or Parmesan cheese
• Melted butter (for brushing)
• 1 T. white sesame seeds
• 1 t. nigella seeds
• Salt and black pepper

Instructions

1. Wash and trim outer leaves off cauliflower. Break the head of caulilfower into small, 1 1/4 inch florets. Put cauliflower florets into a large pan of water (with 1 t. salt) to cover the cauliflower and simmer for about 15 minutes until the cauliflower is soft. Drain and set aside to dry.
2. Peel the red onion and cut several round slices off one end of the onion. The slices should be about 1/4 inch thick. Set aside. Coarsely chop the remainder of the onion and put it into a small pan with the oil and the rosemary. Cook the onion in the oil for about 10 minutes over medium heat. Stir the mixture from time to time. Take the mixture off the heat when the onion is soft. Set aside to cool.
3. Put the cooked onion into a large mixing bowl. Add eggs and parsley or basil and whisk. Add the flour, baking powder, turmeric, Asiago cheese, 1 t. salt and lots of pepper to the bowl. Whisk the mixture until it is smooth. Carefully add the cauliflower and stir the mixture gently You want to avoid breaking up the florets.
4. Prepare a springform pan. Spray the bottom of the pan with cooking spray. Line the pan and the sides with parchment. Brush the parchment with melted butter. Mix the sesame seeds and nigella seeds together and then sprinkle them around inside the pan so that they stick to the bottom and sides of the pan. Wrap the springform pan in foil to keep the oil in the dish from leaking out onto your oven.
5. Pour the cauliflower batter into the pan. Spread the top of the batter to level it out. Arrange the red onion rounds on top of the batter. Bake for 45 minutes at 400 degrees F. You want the cake to be firm and golden brown when it is finished. Your cake is done when a knife insered into the center of the cake comes out clean. This is a firm cake. Don't be surprised how solid it is when you check it for doneness.
6. Remove the cake from the oven and leave on your counter to cool for about 20 minutes before serving it. It should be served warm. I found that the cake heats up well in the microwave.

Nutrition

Calories

2232 cal

Fat

110 g

Carbs

228 g

Protein

90 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Cabbage, Leek and Potato Soup

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Ingredients

• 6 T. unsalted butter
• 3 medum leeks (white and light green parts, thinly sliced)
• 8 C. shredded cabbage
• 2 garlic cloves (finely chopped)
• 2 medium russet potatoes (peeled and cut into a large dice)
• 2 C. vegetable stock
• 4 C. water
• 2 1/2 t. kosher salt
• 2 thyme branches
• 1/2 t. black pepper
• Grated Asiago cheese to serve
• Chopped parsley for garnish

Instructions

1. Melt butter in a large soup pot and saute leeks until soft and golden around the edges. This will take 5-7 minutes. Add the shredded cabbage and chopped garlic and cook unil the cabbage begins to carmelize. Stir the cabbage mixture as it cooks. This will take about 10 minutes.
2. Add potatoes, stock, 4 cups of water, salt and thyme. Bring the soup mixture to a simmer, partly covered, and cook until the potatoes begin to fall apart.This will take 45 to 50 minutes. Add more water to adjust consistency and taste. Season with black pepper.
3. Add grated cheese to the hot soup and serve.

Nutrition

Calories

938 cal

Fat

71 g

Carbs

78 g

Protein

16 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Applesauce Cake with Cream Cheese Frosting

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Ingredients

For The Cake
• 2 C. all-purpose flour
• 1 T.ground cinnamon
• 1 T. ground ginger
• 1 1/2 t. kosher salt
• 2 t. baking soda
• 2 eggs (beaten)
• 1/2 C. sugar
• 1/2 C. buttermilk or plain yogurt (I used buttermilk)
• 1 1/2 C. unsweetened applesauce (I used homemade made in my Instant Pot)
• 1/2 C. canola or other neutral oil (I used grapeseed oil)
• Chopped pecans
For The Frosting
• 1/2 C. unsalted butter (at room temperature)
• 1 pound cream cheese (at room temperature)
• 1/2 t. salt
• 1 1/2 t. vanilla paste or extract
• 6 C. powdered sugar
• 2 T. milk or cream

Instructions

For The Cake
1. Preheat oven to 350 degrees F. and prepare a 9-inch round cake pan by greasing it and putting a round of parchment paper in the bottom of the pan.
2. Whisk the flour, cinnamon, ginger, salt and baking soda together in a large bowl. To the flour mixture, add eggs, sugar, buttermilk, applesauce and oil. Whisk until all the ingredients are combined. Scrape the batter into the prepared pan and smooth the surface of the batter.
3. Bake the cake for about 55 minutes at 350 degrees F. (Mine was baked at about 45 minutes, so you need to watch your cake carefully.) When it is done, the cake will be firm to the touch. You can further check for doneness by using a wooden toothpick or skewer inserted into the middle of the cake. The skewer should come out clean. Remove the cake from the oven and let it cool to room temperature.
4. Invert the cake onto your counter. Remove the parchment. Invert the cake again (onto your serving platter).
5. Frost the cake with the cream cheese frosting. Press the finely-chopped pecans around the edges of the cake.
For The Frosting
6. Cream the butter and the cream cheese together in a stand mixer. Add in the salt and vanilla. Gradually, add the powdered sugar to the mixture with the mixer set on a slow speed. Once you have the powdered sugar mixed into the butter/cream cheese mixture, turn your mixer on to high speed and whip for at least 7 minutes, occasionally scraping down the sids of the bowl. You can add the milk or cream one tablespoon at a time to thin the frosting if you need to.
7. Cook's Note: The cream cheeese frosting recipe makes far more frosting than you will need for this cake. Reserve the extra for another use.