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Cauliflower cake
5 from 3 votes

Cauliflower cake

A delicious vegetarain cauliflower cake by Ottolenghi.

Cuisine: International, Vegetarian

Ingredients

  • 1 cauliflower outer leaves removed, broken into 3 cm (1 1/4-inch) florets - 450g (about 4 cups, small
  • 1 red onion peeled - 170g (6 ounces, medium
  • 75 ml olive oil 5 tablespoons
  • 1/2 teaspoon rosemary finely chopped
  • 7 egg large, free-range
  • 1/2 cup basil chopped, leaves
  • 120 g all-purpose flour 1 cup, sifted
  • 1 1/2 teaspoon baking powder
  • 1/3 teaspoon Turmeric ground
  • 150 g Parmesan Cheese or a mix of cheeses as I did, or another aged cheese
  • unsalted butter for brushing, melted
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds also known as black caraway
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 400°F.
  2. Cook the cauliflower either whole or in florets in a large pot of boiling salted water. Simmer for 15 minutes until the cauliflower is soft and cooked through. Drain in a colander. (I made this the day before).
  3. Cut 4 round slices, each 1/4-inch/5-mm thick, off one end of the red onion and set aside. Chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool.
  4. Beat the eggs - either in a stand mixer, or using an electric whisk or by hand using a whisk until light and fluffy. Add the basil, flour, baking powder, salt, pepper and tumeric, and mix until you have a smooth batter.
  5. By hand fold through the onion and olive oil mix and the cheese.
  6. When that is well combined, add the cooked and cooled cauliflower florets and mix lightly to thoroughly coat. Be careulf not to break up the flortes too much.
  7. Line the base and sides of a 9 1/2-inch /24-cm springform cake pan with baking paper and brush the sides with melted butter. Mix together the sesame and nigella seeds and sprinkle them around the inside of the pan so that they stick to the sides.
  8. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 - 50 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean.
  9. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

Notes

  • I baked this recipe at 180C for 45 minutes and it was a tiny bit underdone. I would say 50 - 55 minutes at that temperature.
  • To tell if its done, insert a knife into the centre and if it comes out clean, its done.