Cauliflower and Mushroom Cake Pie
Questa ricetta è disponibile anche in italiano
This delicious Cauliflower and Mushroom Cake Pie is a healthy and filling dish that is fairly low cal and high in flavour!
Who said that cauliflower is boring?
Let’s go one step further today and transform this versatile and nutritious vegetable into something new and of effect!
This delicious pie it’s perfect to be served in many ways: as a starter, main or even a side. Hosting a buffet? This will be great too! Both served sliced or by making mini portions of it into muffin trays.
The possibilities are endless and all equally tasty!
How to make Cauliflower and Mushroom Cake Pie
The concept of this recipe is similar to these potato & courgette cakes that you absolutely love!
It consists of a layer of scrumptious fried brown mushrooms sandwiched between a silky mashed cauliflower mixture, finished with a crunchy gluten free crust.
STEP 1 – COOK THE CAULIFLOWER
Wash the cauliflower and break it into florets.
Place it in a heat safe colander or steaming basket over a pot with boiling water, cover with a lid and steam for 10 minutes or until fork tender.
Transfer into a bowl and mash the steamed cauliflower pieces until smooth with a fork or potato masher.
Then allow the cauliflower to cool completely at room temperature.
STEP 2 – SAUTE’ THE MUSHROOMS
Meanwhile prepare the sautéed mushrooms.
Clean the mushrooms thoroughly with a slightly damp cloth or kitchen paper until all soil debris are removed.
Finely chop the garlic and the fresh parsley, and slice the mushrooms to 3-4mm thick pieces.
Heat the oil and the chopped garlic into a pan for 30 seconds, add the mushroom slices and season with salt and pepper.
Cook on medium-high heat tossing the pan constantly to avoid the mushrooms to burn, for 5-7 minutes or until browned.
Turn off the heat, stir into the fresh parsley and set aside temporarily.
STEP 3 – PREP THE CAULI CRUST
As soon as the mashed cauliflower has reached room temperature it’s time to incorporate the flours and the spices to make our pie “crust”.
To do so simply sift the powders into the bowl containing the cauliflower mash, and fold them in with a spatula, like you’re making a cake batter.
Your cauliflower mixture is ready to be used for the cake pie.
If you’re thinking of making mono portions or small cakes like these potato & courgette cakes I recommend you to rest the dough overnight, so that the flour would absorb the extra moisture. Please note: if after a few hours the dough still looks soft to you, add more flour, a table spoon at the time until the dough becomes easy to handle and shape.
STEP 4 – ASSEMBLE THE PIE
Line a 22cm /8inch round hinge mould with parchment paper and oil the bottom and the sides.
Form a thin and even layer of ground cornflakes (or breadcrumbs) over the oiled surfaces, then pour in around ⅔ of the cauliflower mixture.
Spread the mixture evenly with a spatula over the bottom and the sides as you were to create a basket or a cheesecake crust.
Add the sautéed mushrooms in the middle of the pie making sure to spread them evenly too.
Scoop over the mushroom layer the remaining cauliflower mixture, making sure to close all the gaps.
Level the top with a spatula for a neat finish.
Finish with a generous sprinkle of more ground cornflakes, a drizzle of oil and the optional grated vegan cheese.
STEP 5 – BAKE
Bake the pie in a 190°C (375°F) preheated oven for 30 minutes.
Before digging in, allow the cauliflower and mushroom cake pie to set for at least 15-20 minutes before opening the mold.
Enjoy and don’t forget to let me know what you think about this recipe!
Cauliflower and Mushroom Cake Pie Recipe
Ingredients:
…for the cauliflower “crust”…
550 Cauliflower (steamed)
100 all purpose (or gluten free flour mix)
50 rice flour
½ teaspoon Nutmeg
Salt
…for the filling…
350 g Mushrooms (brown or mixed as per taste)
1 tablespoon Extra Virgin Olive Oil
2 Garlic Cloves (minced)
1 handful Parsley (chopped)
Salt
Pepper
…to top…
40 g Corn Flakes (ground)
Extra Virgin Olive Oil
Vegan Grated Cheese (optional)
Method:
1. Wash the cauliflower and break it into florets. Place the florets in a heat safe colander or steaming basket over a pot with boiling water, cover with a lid and steam for 10 minutes or until fork tender.
2. Transfer the steamed cauliflower pieces in a bowl and mash until smooth with a fork or potato masher. Then allow to cool down completely at room temperature.
3. Clean the mushrooms thoroughly with a slightly damp cloth or kitchen paper until all soil debris are removed.
4. Finely chop the garlic and the fresh parsley, and slice the mushrooms to 3-4mm thick pieces.
5. Heat the oil and the chopped garlic into a pan for 30 seconds, add the mushroom slices and season with salt and pepper. Cook on medium-high heat tossing the pan constantly to avoid the mushrooms to burn, for 5-7 minutes or until browned. Turn off the heat, stir into the fresh parsley and set aside temporarily.
6. Once the cauliflower mash has cooled down sift the flours into the bowl and fold them in with a spatula.
7. Line a 22cm /8inch round hinge mould with parchment paper and oil the bottom and the sides. Form a thin and even layer of ground cornflakes (or breadcrumbs) over the oiled surfaces, then pour in around ⅔ of the cauliflower mixture. Spread the mixture evenly with a spatula over the bottom and the sides as you were to create a basket or a cheesecake crust.
8. Add the sautéed mushrooms in the middle of the pie making sure to spread them evenly too. Then scoop over the mushroom layer the remaining cauliflower mixture, making sure to close all the gaps and level the top with a spatula for a neat finish.
9. Finish with a generous sprinkle of more ground cornflakes, a drizzle of oil and the optional grated vegan cheese.
10. Bake the pie in a 190°C (375°F) preheated oven for 30 minutes. Allow the cauliflower and mushroom cake pie to set for at least 15-20 minutes before opening the mold and serve.
If you like mushrooms do not miss this Creamy Mushroom & Smoked Paprika Soup.
If you're a fan of cauliflower try out this Oil-Free Vegan Alfredo Pasta.
Carol Armstrong
Resounding success. Son and I baked this at our opposite ends of UK then ‘shared’ our virtual meals. So enjoyable.
I had to sub kale for parsley as the parsley didn’t make it… wow so tasty and good looking which I’ll make again. Thanks 😊
Benjamin
Heya Adrianna, my mom and I both made this cake / pie to enjoy together as a ‘virtual’ meal, combined with a Zoom. We both modified it a bit but it turned out well both sides, and was much enjoyed. Fantastic umami rich dish.
I swapped the regular flour for pea protein, and also added eggs to the part-cooked mushrooms to make the inside quiche-like and more resilient to cooking. This worked very well. Great high protein, high fibre, umami flavoured dish.
Thank you!
jacki osborn
Id really like to cook this but as my email is on my desk top next to my printer & my kitchen is elsewhere , you wont let me print it out so I can follow the recipe. Help
Adriana Z.
Hi! There's a print button on top of the page right under the main title of the recipe.
It opens a page ready for you to print out where you can also adjust the measurements to your needs.
Hope that helps.
Michelle
Added spinach to my mushroom filling. Wow! It's like a croquette and a cake had a baby. Thank you for such an awesome recipe.
Adriana Z.
Aww, I'm so happy you enjoyed this recipe Michelle! Thanks so much for stepping by!