Print
Ottolenghi's Famous Cauliflower Cake
This is sure to be a crowd pleaser, even for the cauliflower hater in your midst.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Valerie Lugonja via Ottolenghi in The Gardian October 2 2010
-
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)
-
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