I love the fact that cauliflower comes in so many different colors these days. The bright purple, yellow, orange, and white remind me of birthday cake sprinkles, rainbows, and unicorns.
A delightful confetti of healthy cauliflower goodness, I guess I’d say.
Which is why I feel compelled to create somewhat of a party in the kitchen each time I bring home a bushel of the multi-colored florets.
With purple on hand this time, I felt as though a dash of sweetness with blueberry balsamic vinegar and the addition of both aromatic and savory rosemary and lemon thyme would even out these gorgeous cauliflower cakes into something beyond beautiful.
I was right.
Blueberry Balsamic Savory Cauliflower Cakes
200g riced purple cauliflower (actually, any variety will do), steamed and drained
1 Tbs. organic gelatin powder (or agar agar for a vegan version)
1/4 cup boiling water
1 Tbs. blueberry balsamic vinegar
sea salt and pepper
1 tsp. extra virgin olive oil
fresh rosemary and lemon thyme
Rapidly stir together the riced and cooked cauliflower, gelatin (or agar agar), boiling water, and balsamic vinegar to evenly combine. Season with salt and pepper. Divide the mixture among to mini bundt cake molds (or muffin cups) and allow to chill or set for about 3 hours.
Serve drizzled with oil and sprinkled with fresh herbs.