This recipe was inspired by Ottolenghi. I made it one day when I was craving something comforting, but portable. (It’s a great thing to bring along on a picnic.)
Whilst it is delicious warm, it’s equally delicious cold the next day.
Savoury Cauliflower Cake
Ingredients:
1 head of cauliflower
1 large red onion
olive oil
1/2 teaspoon of chopped rosemary
10 medium eggs
20 g of chopped basil
180 g of plain flour
2 1/2 teaspoons of baking powder
fresh thyme (leaves from a few sprigs)
1/2 teaspoon of turmeric
220 g of grated mature cheddar or Cheshire cheese
salt and pepper
2 tablespoons of sesame seeds
melted butter for greasing baking pan
Directions:
Pre-heat your oven to 180C. Break your cauliflower into small florets. Add them to a pot of salted, boiling water. Boil for 15 minutes. Strain your cauliflower then set aside to dry.
Set a few rings of your onion aside and chop the rest. Heat some olive oil in a pan and fry your onions, thyme and rosemary for about 8 minutes. Remove this from the heat and set it aside to cool. When the onions are cool whisk in the eggs and basil.
In a large bowl, whisk together your flour, baking powder and turmeric. Then stir in salt and pepper, plus your grated cheese. Add in your egg mixture and whisk until the lumps are smooth. Then carefully stir in your cauliflower florets.
Line a round cake tin and grease the sides with melted butter. Then sprinkle the sesame seeds around the bottom and sides of your tin. Pour in your batter and arrange the remaining onion rings on top.
Bake for 45 minutes.
Serve at room temperature, but it’s even better the next day.
I promise that this will be the perfect summer picnic fodder.
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