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Cauliflower and Blue Cheese Loaf
Blue Cheese Cauliflower Loaf (Low-Carb & Gluten-Free)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A low-carb variation of my Cauliflower Cheese Cake, this mini version holds crumbles of highly-umami blue cheese, almond flour and pink peppercorns. Eat hot or cold.

Course: DInner
Cuisine: Gluten-free, Low Carb, Vegetarian
Keyword: baking, cauliflower, cheese, savory cake
Servings: 6 slices
Calories: 226 kcal
Author: kellie anderson
  • 325 g cauliflower
  • 1 tbsp olive oil
  • 1 lg shallot about 60 grams; or onion
  • 1 tsp fresh thyme leaves
  • ½ tsp ground turmeric
  • ½ tsp freshly ground pepper
  • ¼ tsp nutmeg freshly grated; otherwise add a bit more
  • 100 g almond flour or ground almonds
  • 1 tsp baking powder
  • 75 g blue cheese up to 100g
  • 3 organic eggs medium (UK) or large (US)
  • ½ tsp Dijon mustard optional
  • 2 tsp pink peppercorns optional; divided use
  • 1 tbsp sesame seeds
  • 1 tbsp pine nuts or flaked almonds
  1. Preheat the oven to 160C fan/350F. Spray a 1 lb loaf tin with oil spray and line with a strip of nonstick baking parchment paper that overhangs a bit. This will make it easier to lift out.

  2. Chop the cauliflower into bite-sized pieces; finely chop the shallot or onion.

  3. Steam the cauliflower for 8 minutes then allow to cool a bit. If using a microwave, add pieces to a Pyrex bowl along with 2 tbsp of water and cover with a plate. Cook on high for three minutes.

  4. While the cauliflower is steaming, heat the oil in a sauté pan; add the chopped shallot/onion, sautéing gently until translucent and softened – about five minutes for the onion, less for the shallot. Stir in the thyme, turmeric, black pepper and nutmeg, sautéing a further couple of minutes. Finally stir in the cauliflower until coated. Set aside.

  5. In a large mixing bowl, dry whisk or sift the almond flour and baking powder, stir in the blue cheese and fold in the eggs and mustard, if using. Stir in the cauliflower, Dijon mustard and half of the pink peppercorns.

  6. Scrape the blue cheese cauliflower loaf mix into the prepared loaf tin. If you wish, sprinkle over the remaining pink peppercorns, pine nuts and sesame seeds. Place in the oven and bake for 30 minutes. Pull from the oven and let sit on a cooling rack for 10 minutes. Use a thin knife to loosen the edges, then pull up the blue cheese cauliflower loaf and cut into thick slices. Serve warm or cool/cold.

Recipe Notes

Getting ahead: prepare the cake as described and bake for 20 minutes. Cool quickly, cover the tin with thick foil and freeze until use. Bake from frozen at 160C/350F for about 20 minutes, uncovering the foil for the final 10 minutes.

Soft food diet: blend the cauliflower, onions and herbs before mixing with the remaining ingredients. Serve with plenty of gravy.

Go large! To make this for a crowd, double the ingredients and pop into a 23 cm round cake tin and bake for 50 minutes.

Tweak it: if your tastebuds don't accommodate blue cheese, sub in a best-quality Cheddar cheese or part Cheddar and part Parmesan. Bold flavour is key.

Nutrition Facts
Blue Cheese Cauliflower Loaf (Low-Carb & Gluten-Free)
Amount Per Serving
Calories 226 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 91mg30%
Sodium 228mg10%
Potassium 325mg9%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 11g22%
Vitamin A 214IU4%
Vitamin C 26mg32%
Calcium 176mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.