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Cauliflower and Guilbault Cake

Cauliflower and Guilbault Cake

8 portions


  • 15 ml (1 tbsp.) salted butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1.5 L (6 cups) cauliflower, coarsely chopped
  • Salt and freshly ground pepper
  • 250 ml (1 cup) all-purpose flour
  • 15 ml (1 tbsp.) baking powder
  • 170 g (6 oz.) Guilbault cheese, grated
  • 6 eggs
  • 250 ml (1 cup) baby arugula, chopped


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  • Preheat the oven to 180oC (350oF). Grease a 23 cm (9 in.) springform pan and line the side with a strip of parchment paper.
  • In a large saucepan, melt the butter on medium-high heat and cook the onion and garlic for 1 minute. Add the cauliflower and cook 5 minutes, stirring frequently. Season with salt and pepper. Lower the heat to medium-low, cover and cook for 4 to 5 more minutes.
  • Meanwhile, in a large bowl, mix the flour, baking powder and cheese. Generously season with salt and pepper. Mix in the eggs one at a time using a fork until the mixture is consistent.
  • Add the arugula and cauliflower to the dough. Mix well and transfer to the baking pan. Bake in the centre of the oven for 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool on a rack.
  • Enjoy this cauliflower cake hot, at room temperature or cold. It’s perfect for lunch or a picnic wrapped up in individual slices.


  • The cake will keep for a day at room temperature when first made. Place it in the refrigerator after that, where it will keep for another 3 to 4 days.

You can use these cheeses for this recipe