Cauliflower Cake
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
5 tbsps
Olive Oil (/75 ml)1.5 tsps
Baking Powder1 tsp
Ground Turmeric1
Salt1 tbsp
White Sesame Seed1 tsp
Seed (nigella)Directions:
1
Preheat the oven to 400°F/200°C
2
Place the cauliflower florets in a saucepan and add 1 teaspoon salt
3
Cover with water and simmer for 15 minutes, until the florets are quite soft
4
They should break when pressed with a spoon
5
Drain and set aside in a colander to dry
6
Cut 4 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside
7
Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary
8
Cook for 10 minutes over medium heat, stirring from time to time, until soft
9
Remove from the heat and set aside to cool
10
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
11
Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets
12
Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper
13
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
14
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top
15
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
16
Remove from the oven and leave for at least 20 minutes before serving
17
It needs to be served just warm, rather than hot, or at room temperature
18
Preheat the oven to 400°F/200°C
19
Place the cauliflower florets in a saucepan and add 1 teaspoon salt
20
Cover with water and simmer for 15 minutes, until the florets are quite soft
21
They should break when pressed with a spoon
22
Drain and set aside in a colander to dry
23
Cut 4 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside
24
Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary
25
Cook for 10 minutes over medium heat, stirring from time to time, until soft
26
Remove from the heat and set aside to cool
27
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
28
Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets
29
Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper
30
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
31
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top
32
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
33
Remove from the oven and leave for at least 20 minutes before serving
34
It needs to be served just warm, rather than hot, or at room temperature