Cauliflower cake (baked mshat)

Cauliflower cake (baked mshat)

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
  • 1/2 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
Read the whole recipe on Chef in disguise