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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. 
Course Main Course
Cuisine Fusion, Middle Eastern, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.