Ottolenghi's Famous Cauliflower Cake
This is sure to be a crowd pleaser, even for the cauliflower hater in your midst.
Servings: 10
Ingredients
- 1 medium cauliflower , 650g-700g, broken into medium florets
- 1 large red onion , peeled
- 100 g olive oil
- ½ tsp finely chopped rosemary
- 10 medium free-range eggs
- 20 g chopped basil
- 180 g plain flour
- 2½ tsp baking powder
- ½ tsp ground turmeric
- 220 g grated Parmesan
- Salt and black pepper
- Melted butter , for greasing
- 2 tbsp black sesame seeds (or black onion seeds or plain sesame seeds)
Instructions
- Preheat the oven to 350F
- Simmer cauliflower florets in large pot covered with water and teaspoon of salt for 15 minutes, until quite soft
- Strain; leave in the colander to cool and expel remaining water
Instructions for the Batter:
- While cauliflower's cooking, cut a few 0.5cm rings off one end of onion; set aside to garnish cake
- Coarsely chop remaining onion; add rosemary and sauté in oil on low for eight minutes
- Remove from the heat; set aside to cool
- When cool, add eggs and basil to onion mixture; whisk
- Sift flour, baking powder and turmeric into large bowl; add Parmesan, one and a half teaspoons of salt and plenty of black pepper
- Add egg mixture to dry ingredients; whisk to eliminate lumps
- Add cauliflower; stir gently to keep florets whole
Putting it all Together:
- Use baking parchment to line bottom of 24cm round spring form pan; brush sides with butter
- Toss sesame seeds inside pan to stick to buttered sides; ladle in cauliflower mixture, arranging onion rings on top
- Bake in centre oven 45 minutes, until golden and set
- Serve just warm or at room temperature