Golden Cauliflower Cake with Ham and Melty Brie
This golden cauliflower cake combines a tender, savory base with layers of smoky ham and rich, melted Brie. Baked until lightly crisp on top and creamy in the center, this comforting dish delivers a delicious surprise with every slice. Perfect for brunch, lunch, or a cozy family dinner.
Categories: SNACKS
Ingredients
- 1 large head cauliflower (about 2 lb / 900 g of florets), cut into florets
- 2 large eggs
- 6 slices cooked ham (about 6 oz / 170 g)
- 7 oz (200 g) Brie cheese, cut into thick slices
- 1/2 tsp salt, plus more for boiling water
- 1/4 tsp freshly ground black pepper
- 1/2 tsp herbes de Provence or 1/4 tsp paprika
Cooking Instructions
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01
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 10 to 15 minutes, until completely tender when pierced with a fork. Drain thoroughly in a colander and let the cauliflower steam-dry for 5 minutes to remove excess moisture.
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02
Transfer the drained cauliflower to a large mixing bowl. Mash with a fork or potato masher until mostly smooth, leaving a few small pieces for texture. Allow to cool slightly, then add the eggs, salt, black pepper, and herbes de Provence or paprika. Mix until the eggs and seasonings are evenly incorporated.
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03
Preheat the oven to 200 degrees C (400 degrees F). Line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper. Make sure the parchment extends slightly above the edges to help prevent sticking and make removal easier.
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04
Spread half of the cauliflower mixture evenly across the bottom of the prepared pan. Press gently with a spatula to create a compact, uniform base. Arrange the ham slices over the cauliflower, overlapping slightly to cover the surface. Distribute the thick Brie slices evenly over the ham, leaving a small border around the edges.
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05
Spoon the remaining cauliflower mixture over the Brie and ham. Spread carefully with a spatula, covering the filling completely and smoothing the surface. Gently press the edges to help seal the layers. For a decorative finish, add a few reserved cooked cauliflower florets and a light sprinkle of paprika.
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06
Place the pan on a baking sheet and bake in the preheated oven for 25 to 30 minutes. The cauliflower cake is ready when the top is lightly golden, the edges are set, and the center feels firm rather than wet. If necessary, bake for another 3 to 5 minutes until fully set.
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07
Remove the cake from the oven and let it rest in the pan for 10 to 15 minutes. Carefully release the springform ring and transfer the cake to a serving plate. Slice into six portions using a sharp knife. Serve warm while the Brie filling is creamy and melted.
Chef notes
Drain the cauliflower extremely well after boiling. Excess moisture can make the cake watery and prevent it from holding its shape. Allow the mashed cauliflower to cool slightly before adding the eggs to prevent them from cooking prematurely. Use Brie with its edible rind for extra flavor, or remove the rind if you prefer a smoother, creamier filling. Smoked ham adds a deeper savory flavor, but regular cooked ham or thinly sliced turkey can also be used. Avoid overbaking, as prolonged cooking can cause the Brie to release too much fat and make the filling less creamy. Let the cake rest before slicing. This allows the cauliflower layers to firm up and helps keep the melted cheese inside. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 175 degrees C (350 degrees F) for 10 to 15 minutes, until thoroughly heated.
