Cauliflower cake
This started as a recipe in probably our favourite recipe book ever, “Plenty More” by Yotam Ottolenghi. If you haven’t gotten your grubby paws on it yet, do so as soon as possible – it’s amazing.
This has become such a staple in our kitchen, I was horrified to discover that we hadn’t loaded up our version yet – so here it is 🙂
Cauliflower cake
An unusual savoury cake with all the right flavours – this surprises and delights guests without fail, but is also quick and substantial enough to be a regular weeknight meal.
Ingredients
- 1 medium cauliflower, broken into florets and microwave steamed until tender – about 5 minutes
- 3 cloves garlic, crushed
- 1 medium onions, chopped, keeping aside a few onion rings for garnish use red onions if you have
- 1 stick rosemary, leaves removed and chopped
- 1 handful basil, tarragon, or origanum, washed and chopped
- 1 cup self raising flour
- 1 tsp turmeric
- 1 1/2 tsp baking powder
- 6 eggs
- 1/2 cup yoghurt – might need slightly more or less, see recipe notes
- sesame seeds
- nigella seeds If you can’t get, use black sesame seeds or just leave out.
- Parmesan cheese, to top.
Instructions
- Preheat the oven to 190C. Fry the onions, garlic and rosemary until brown and sticky. While this is on the go, mix the flour, baking powder, eggs, turmeric, basil, and 1 tsp salt together in a bowl. Add enough yoghurt to made the mixture the consistency of a runny batter – it must sort of gloop easily off the spoon, without running off (too thin) and without sticking together in a lump (too thick). If in doubt, make it slightly thinner rather than slightly thicker – don’t want the end result dry.
- Mix in the onion, and the lastly the cauliflower. Line a baking dish with baking paper and throw the mixture in, topping with (in order) – parmesan cheese, then sesame and nigella seeds, and lastly the reserved onion rings.
- Bake for approx. 45 minutes, until a knife in the centre comes out clean. Let stand for 20 minutes or so to cool down before serving.
