Cauliflower CAKE??? That's what I thought when I read the recipe title from Ottolenghi's newest cookbook, Plenty More. But I know from experience to trust Ottolenghi - if he says a recipe is worth making, it's definitely worth making. And he was right, once again. This savoury "cake" (really more like a quiche) is irresistibly delicious!
All I had in my fridge was a head of cauliflower and some uninspiring staples.... and somehow this was transformed into an incredibly flavourful vegetarian main dish. I think that's the true beauty of this recipe - how simple it is. And how unexpectedly flavourful it is.
(please excuse the off-colour, grainy cell-phone photo above. I wasn't expecting to post this recipe and didn't plan ahead. Believe me, it tastes much, much better than it looks!)
Read on for the recipe....
Ottolenghi's Cauliflower Cake
(photo credit: Jonathan Lovekin for the Guardian)
Recipe copied from here (excerpt from Ottolenghi's Plenty More). I didn't have all the ingredients so I put my substitutions in brackets. Though I do believe the recipe would be even better with fresh herbs, it was utterly delicious using dried herbs as well.
Salt and black pepper1 medium red onion, peeled 75ml olive oil½ tsp finely chopped rosemary (I used 1 tsp dried rosemary)
120g plain flour, sifted
1½ tsp baking powder
⅓ tsp ground turmeric
150g coarsely grated parmesan (or another mature cheese)
Melted butter, to grease the tin
1 tbsp white sesame seeds
1 tsp nigella seeds (I used 1 tsp cumin seeds instead)
15g basil, chopped (I used 1 1/2 tsp dried basil)