This cake falls somewhere between a quiche and a meatless meat loaf. Garbanzo bean flour adds a nutty flavor plus protein to make the cake a satisfying vegetarian main course. The flavor is best when the dish is warm or at room temperature.

Ingredients:
1 head Romanesco, trimmed and broken into small florets
1 tablespoon olive oil
1 medium onion, thinly sliced
¾ teaspoon caraway seed ground or crushed
½ teaspoon ground coriander
½ teaspoon crushed red pepper, or to taste
¾ teaspoon sea salt, divided
¾ cup garbanzo flour
¼ cup all purpose flour or brown rice flour
½ teaspoon baking powder
6 large eggs
1 jar (or fresh) roasted red peppers, rinsed and chopped (about ½ cup)
¾ cup crumbled feta cheese
3 tablespoons fresh chopped dill, divided (or chopped chives)

Directions:
1. Preheat oven to 350 degrees. Line the bottom and sides of a 9” spring form pan with parchment paper. You can also bake this in a baking dish if you don’t have a spring form pan.
2. Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the cauliflower, cover, and steam until tender, 8-10 minutes.
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper, and ½ teaspoon sea salt; cook, stirring until fragrant, about 1 minute. Gently stir in the steamed Romanesco, doing your best not to break the florets, and cook for 2-3 minutes to combine flavors.
4. Whisk the garbanzo flour, other flour of choice, baking powder, and remaining ¼ teaspoon salt in a bowl.
5. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the wet and whisk to combine and eliminate most of the lumps. Stir in the roasted peppers, feta, and 2 tablespoons dill or chives. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan.
6. Bake until the top is golden and the cake is set, 35-45 minutes. Let cool to warm; remove the pan sides and parchment paper. Serve warm or at room temperature with the remaining dill or chives sprinkled on top.

Serves 8