Mshat or traditional Palestinian cauliflower fritters happen to be one of my favorite recipes that my mum makes, the herbs and spices really take cauliflower to a completely new level. Add a squeeze of lemon juice and prepare your tastebuds for a fiesta of flavors.

Yet being fried, it is a food item I do not indulge in often.  For years I have been trying to make a baked version of my mum’s mshat, each attempt was a little better than the one before it but not quite right, until I finally managed to perfect it. The recipe I am sharing today is the one that I have been making for over a year. It hits all the flavor buttons without all the oil in the fried version.

You can enjoy this with a salad for a main meal or cut it into smaller portions and enjoy it for suhoor or breakfast. Remember to add a squeeze of lemon juice right before serving, it takes this to a completely new level.

Cauliflower cake or Baked Mshat

Servings 8

6 eggs

2 tablespoons milk powder (optional)

2 cups parsley leaves

1 cup mint leaves

1 onion chopped

1 teaspoon cumin

1/2 teaspoon all spice

1/2 teaspoon cardamom

1 teaspoon salt

1 cup flour

1 and 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/3 to 1/2 cup olive oil or any vegetable oil

5 cups of cauliflower measured after the cauliflower has been boiled and broken into small florets

To cook the cauliflower:

Cut the cauliflower into florets and place them in a pot filled with water, bring them to a boil and cook until you can insert a fork in them (You don’t want to over cook them or they will lose texture)

Drain,break into really small florets,set aside (you can do this a day or two in advance and store them in the fridge)

In the food processor beat the eggs until pale

Add the mint, parsley, onions (white and green) and pulse until the herbs and onions are finely chopped.

Add the spices, salt, flour and the powdered milk beat until combined.

Stir the cauliflower florets into the batter

Spray a pan with oil or line it with parchment paper.

Pour the batter into the pan and bake in the middle of a preheated oven at 180 C for 30 to 40 minutes or until set

Place under the broiler for a few minutes to brown the top

Serve with fresh lemon wedges.

Optional toppings:

Red onion slices

Crumbled feta cheese

Pumpkin and sunflower seeds

6 بيضات

2 ملعقة طعام حليب بودره (اختياري)

2 كوب من أوراق البقدونس

1 كوب من أوراق النعناع

1 بصل مفروم

1 ملعقة صغيرة كمون

1/2 ملعقة صغيرة بهار حلو

1/2 ملعقة صغيرة من الهيل

1 ملعقة صغيرة ملح

1 كوب طحين

1 و 1/2 ملعقة صغيرة مسحوق الخبز(بيكنغ باودر)

1/2 ملعقة صغيرة من القرفة

1/3 إلى 1/2 كوب زيت الزيتون أو أي زيت نباتي

5 أكواب من القرنبيط تقاس بعد سلق القرنبيط و تقطيعه لقطع صغيره

لطهي القرنبيط:

نقطع القرنبيط  الى زهرات و نضعها في وعاء مملوء بالماء، و نسلقها حتى تقارب على السواء ثم نصفيها من الماء و نقسمها لقطعه صغيره

في الخلاط نخلط النعنع و البصل و البقدونس و الملح و البهارات و البيض ثم نضيف الطحين و الحليب و نقلب

تضيف القرنبيط الى الخليط و نقلب بالملعقه

ندهن وعاء الخبز بالزيت ونصب الخليط فيه و نخبزه في منتصف فرن محمى على 180 لمدة 30 إلى 40 دقيقة

يقدم مع الليمون

الاضافات الاختيارية:

شرائح البصل الحمراء

جبن، فيتا

بذور اليقطين و بذور عباد الشمس