For lunch or dinner, or for a vegetarian brunch at the weekend. Any time is fine, or rather great, for this savoury cauliflower and almond cake, with the modern touch of Zucchi avocado oil.
8 slices


  • 100 g /

    Almond Flour

  • 3 /

    Organic Eggs

  • 1 /

    Small Cauliflower

  • 2 spoonfuls /


    avocado-250 Find out more
  • 1 spoonful /

    Flaked Yeast

  • 1/2 teaspoon /

    Dried Thyme

  • to taste /

    Coarse Salt

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Preheat the oven to 180°C.
Cut the cauliflower into florets and use a food processor or a fine grater to reduce it to small pieces, like a kind of couscous.

In a bowl, mix the cauliflower with the eggs, salt, thyme and avocado oil. Combine all ingredients to form a uniform mixture. Add the almond flour and the yeast and mix again. Oil a round baking tin 18/20 cm in diameter with the avocado oil, pour in the mixture and bake for about 35 minutes.
Remove from the oven and leave to cool, then slice and serve.


Naturalmente buono

Mimma and Marta, mother and daughter, both in love with cooking. A passion – they have been online since 2013 with a blog of the recipes written down on scraps of paper all over the house - then increasingly a real business, in which they became the partners, through to their first book, “Naturalmente Buono”, published by Eifis in 2017. Their idea of the ideal cuisine? Health, genuine, natural food, with a focus on the origin and quality of the raw materials.