I’m a bit anxious about this one people. Not because I worry about how it will turn out, I know how amazing it is. But because it’s based on a famous Yotam Ottolenghi recipe and I feel like I just finger painted on a masterpiece.
Anyway. I first saw the recipe for Yotham’s Cauliflower Cake when a friend of mine posted it on Instagram and I thought how beautiful it looked. I immediately looked the recipe up, only to see that it needed ketofying.
First, I made the recipe using cauliflower and making my keto friendly substitutes… but I wasn’t a fan. So, I re-made it using broccoli and LOVED it! (See? It’s like I just insulted the great man)
You could use whichever one suits you, I suppose… or a mixture of both of these cruciferous vegetables! Apart from being delicious, this keto recipe will keep your carb intake low and your blood sugar levels happy. Broccoli and almonds are a great source of electrolytes that will help minimise the symptoms of keto-flu and provide a steady energy source.
Lesson here is, don’t be afraid to try new things. And aren’t we better off trying a keto adapted version of a great dish than never trying it at all? Enjoy!
Preparation timeFor more dishes with broccoli or cauliflower, check out these keto recipes!
Hands-on: 30 minutes Overall: 1 hour 15 minutes
| Total Carbs | 8.6 | grams |
| Fiber | 3.4 | grams |
| Net Carbs | 5.2 | grams |
| Protein | 18.4 | grams |
| Fat | 28.5 | grams |
| of which Saturated | 13 | grams |
| Energy | 361 | kcal |
| Magnesium | 58 | mg (14% RDA) |
| Potassium | 344 | mg (17% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (21%), fat (73%)
Ingredients (makes 8 servings)- 1 medium broccoli, chopped roughly (350 g/ 12.4 oz)
- 1 medium red onion (g/ oz)
- 5 tbsp ghee or olive oil (75 ml)
- 1/2 tsp fresh chopped rosemary
- 50 g prosciutto di Parma (1.8 oz)
- 8 large eggs
- 1 tbsp fresh chopped tarragon
- 3/4 cup almond flour (75 g/ 2.7 oz)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 1 1/2 tsp gluten-free baking powder
- 1/2 tsp turmeric powder
- 1 1/2 cups grated Parmesan cheese (135 g/ 4.8 oz)
- 1 tbsp sesame seeds
- 1 tbsp caraway seeds or black sesame seeds or nigella seeds
- 2 tbsp butter or ghee (28 g/ 1 oz)
- Preheat oven to 200 °C/ 390 °F. Cut the broccoli into florets.
- Place the broccoli florets into boiling water and cook until soft. You don’t want them to be mushy, you just want them to break under gentle pressure from a spoon.
- Meanwhile, add the ghee or olive oil to a frying pan and heat.
- Cut four slices from the onion, approx. 5 mm/ 0.2" thick. Chop the remaining red onion, rosemary and prosciutto finely and add to pan. Sautee until softened and fragrant.
- Break eggs into a large mixing bowl, beat well and then add tarragon, almond and coconut flour, baking powder, turmeric, parmesan cheese and salt and pepper to taste.
- Mix together until well combined and then add broccoli and combine, careful not to break it up too much.
- Line a 20 cm/ 8 inch springform pan with silicone paper. Melt the butter and brush the base and sides with a good coating of melted butter.
- While still wet, sprinkle the sesame seeds around the base and side, tilting and turning the pan to help spread the seeds.
- Spoon the cake mixture into the tin, smooth the top and press the onion rings into the batter.
- Cook for 45 minutes or until browned on top and a skewer comes out clean.
Serve at room temperature.
Store in the refrigerator, covered, for up to 3 days. 
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