OTTOLENGHI’S CAULIFLOWER CAKE

As mentioned in my previous post, this month’s edition of Delicious Magazine is a corker. Every page turned revealed more and more recipes I wanted to try out, so here is another one by the wonderful Yotam Ottolenghi…cauliflower cake.

This is almost like a baked cauliflower frittata. Served warm with a salad, this is a fantastic dish. I baked it a few days ago and took it into the office the next day. Everyone had a slice and loved it, even those who claimed not to be the biggest fans of cauliflower.

I really hope you try this out. Its very easy to make and it will give you about 8 generous helpings, plus it really is so tasty and filling.

Ingredients
1 small cauliflower (450g/16oz), outer leaves removed, broken into 3cm florets
2 tsp salt
1 medium (about 170g/6oz) red onion
75ml olive oil
½ tsp finely chopped fresh rosemary
7 large free-range eggs
15g chopped basil, chopped
120g plain flour, sifted
1½ tsp baking powder
½ tsp ground turmeric
150g/5.3oz grated parmesan, or other mature cheese, coarsely grated
Melted butter, for greasing
1 tbsp nigella seeds
1 tbsp white sesame seeds

Heat the oven to 200C/180C fan/450F/gas mark 6. Put the cauliflower florets in a saucepan and add 1 tsp of the salt. Cover with water and simmer for 15 minutes or until the florets are quite soft. Strain, and set aside in the colander to dry.

Cut 4 x 5mm thick slices off one end of the onion, break into rings and set aside. Coarsely chop the rest of the onion and put in a small pan with the oil and rosemary. Cook, stirring from time to time, over a medium heat for 10 minutes or until soft. Remove from the heat and set aside to cool.

Put the cooled onion and rosemary mixture into a large bowl, add the eggs and basil, and whisk well.

Add the flour, baking powder and turmeric into a large bowl, and add the parmesan, the remaining 1 teaspoon of salt and plenty of black pepper.

Whisk until combined before adding the cauliflower and stir gently, trying to keep some florets whole.

Line the base and sides of a 24cm springform cake tin with baking paper. Brush the sides with melted butter, mix the sesame with the nigella seeds, then toss them around the inside of the tin so they stick to the greased baking paper.

Tip in the cauliflower mix and arrange the onion rings on top.

Bake the cake in the centre of the oven for 45 minutes, until golden brown and set.

Remove from the oven and leave for at least 20 minutes before serving. Serve just warm or at room temperature.

And there you have it…a cheesy, cauliflower cake, perfect for lunch or light dinner.

Incidentally, the Evening Standard printed a really interesting piece on Ottolenghi last week, and how he has rescued the modern dinner party. You can read it here.