I love kitchen things.
A dreamy afternoon for me could simply be a digital date with the virtual shopping cart of Williams Sonoma, or browsing the floor of Sur La Table.
I know I’m not alone in this little obsession with high quality kitchen toys.
I adore my kaleidoscope collection of colorful Le Creuset, copper core All Clad, KitchenAid gadgets, super sharp Shun knives, and more!
And my latest purchase ~ an immaculately beautiful mini bundt pan from Nordic Ware ~ really did need to come out and play this week.
In all it’s glory, it deserved to be filled with something both gorgeous and delicious.
A savory cake at that.
And, topped with bubbly roasted mini peppers, of course.
Makes 2-3 mini bundt cakes
1 small head cauliflower, broken into florets
1 large yellow squash, roughly chopped
1 pastured egg (use a flax egg to make the vegan version)
1 Tbs. fresh rosemary, finely chopped
1 tsp. extra virgin olive oil
1/4 tsp. lemon salt
1/4 tsp. turmeric powder
1/4 tsp. baking powder
1/8 tsp. ground pepper
6 mini sweet peppers
Preheat the oven to 425°F.
Place the cauliflower florets and squash in a saucepan. Cover with water and simmer for 15 minutes, until the florets are quite soft. Drain and set aside in a colander to dry. (Alternatively, microwave for 3-4 minutes, until soft).
Combine the cooked (and drained veggies) in the food processor and purée until smooth. Transfer to a mixing bowl and fold in egg, rosemary, olive oil, lemon salt, turmeric, baking powder, and pepper.
Prepare a mini bundt pan with oil and fill 2-3 cake cups with the batter.
Bake 20-30 minutes, until just browning on the surface and until an inserted toothpick comes out clean.
Remove from oven and allow to cool.
Meanwhile, roast the mini sweet peppers in the heated oven for an additional 20-25 minutes, turning when necessary, until the skin is brown and bubbly.
Garnish the cakes with the super sweet mini peppers.