This is another Yotam Ottolenghi recipe. I would post the whole book (Plenty) if I could as all his recipes are divine and different.
Serves 4 to 6
This is lovely served as a light supper alongside a salad of sliced cucumber, dill, mint, a little sugar, cider vinegar and rapeseed oil.
Kept chilled the cake will taste even better the next day. I am constantly amazed at what one can do with the humble cauliflower. We eat it in so many different ways and I will eventually enter all the different recipes.
Again Ottolenghi’s recipes are in metric, so I have tried to convert them, but to be safe, have added the metric measurements too.
1 medium cauliflower (about 1 1/2 lbs)
1 large red onion, peeled
a couple of tbsp olive oil
1/2 to 1 tsp finely chopped fresh rosemary
10 large organic, free range eggs
1 tbsp chopped fresh basil (20 grams)
1 1/2 cups plain flour (180 grams)
2 1/2 tsp baking powder
1/2 tsp ground turmeric
2 to 2 1/2 cups grated Parmesan cheese (220 grams)
Salt and black pepper
melted butter for greasing
2 tbsp black sesame seeds, black onion seeds or white sesame seeds
Heat the oven to 350F.
Break the cauliflower into medium florets, put them in a pot with 1 tsp salt, cover with water and simmer for 15 minutes or until very soft.
Strain and leave in the colander for 10 minutes to get rid of all the water.
While the cauliflower is cooking, prepare the batter.
Cut a few 1/4 inch rings off one end of the onion and set aside. These will go on top of the cake. Coarsely chop the rest of the onion.
Heat the oil in a pan and on a low heat saute the chopped onion and rosemary for about 8 minutes until soft. Remove from the heat and leave to cool down.
Add the eggs and basil and whisk.
Sift the flour, baking powder and turmeric into a large bowl and add the parmesan cheese, 1 1/2 tsp salt,
and plenty of ground black pepper.
Add the egg mix and whisk to eliminate any lumps. Add the cauliflower and stir gently, trying to keep some of the cauliflower florets whole.
Line the bottom of a loose bottomed 9 inch diameter with baking parchment then brush the sides of the tin with melted butter and sprinkle the sesame seeds onto the sides of the tin so they stick to the sides.
Tip in the cauliflower mix and arrange the sliced onions on the top.
Bake the cake in the center of the oven for 45 minutes until golden brown and set. Serve just warm or at room temperature.
Note This would be lovely served with my other eggplant cake (also on my blog) as a lovely lunch or supper party served with a salad. Very inexpensive too!