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
- 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
- 1/2 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