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Name: Cauliflower Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 smalll Cauliflower (about 4C) outer leaves removed, broken into 1 1/4-inch florets (about 4 cups); 1 small (6 oz) red onion peeled; 5 T Olive oil; 1/2 t rosemary finely chopped; 7 large eggs; 1/2 C basil leaves, chopped; 1 C All purpose flour sifted; 1 1/2 t Baking powder; 1/3 t ground turmeric; 1 1/2 C Parmesan coarsely grated; Melted Unsalted butter for brushing; 1 T white Sesame seeds; 1 t nigella seeds black caraway

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INGREDIENTS

1 smalll Cauliflower (about 4C) ; outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
1 small (6 oz) red onion ; peeled
5 T Olive oil
1/2 t rosemary finely chopped
7 large eggs
1/2 C basil leaves, chopped
1 C All purpose flour ; sifted
1 1/2 t Baking powder
1/3 t ground turmeric
1 1/2 C Parmesan coarsely ; grated
Melted Unsalted butter ; for brushing
1 T white Sesame seeds
1 t nigella seeds ; black caraway

Servings

INSTRUCTIONS

Preheat the oven to 400°F.

Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

Cut 4 round slices, each 1/4-inch/5-mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

Line the base and sides of a 9 1/2-inch/24-cm springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

? Buy the Book! Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi

Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

NOTES

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Cauliflower Cake

1 smalll Cauliflower (about 4C) outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
1 small (6 oz) red onion peeled
5 T Olive oil
1/2 t rosemary finely chopped
7 large eggs
1/2 C basil leaves, chopped
1 C All purpose flour sifted
1 1/2 t Baking powder
1/3 t ground turmeric
1 1/2 C Parmesan coarsely grated
 Melted Unsalted butter for brushing
1 T white Sesame seeds
1 t nigella seeds black caraway

Preheat the oven to 400°F.
Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

? Buy the Book! Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 4 Servings

Calories: 576
Calories from Fat: 350 (61%)

Amt Per Serving		% DV

	Total Fat 38.9g	52 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 20.7g
	Polyunsanturated Fat 4.9g
Cholesterol 925.3mg		285 %
Sodium 375.3mg		13 %
Potassium 326.6mg		9 %
Total Carbohydrate 25.6g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 24.8g
Protein 30.7g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 576

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