This weeks recipe of the week comes from Yotam Ottolenghis cookbook ‘Plenty More’. Absolutely delicious, the AW team loved it.
1 small cauliflower broken into 3 cm florets (approx 450g)
1 medium red onion
75ml olive oil
1/2 teaspoon finely chopped rosemary
120g plain flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
150g parmesan (coarsely grated)
Butter (to line the tin)
1 tablespoon white sesame seeds
1 teaspoon nigella seeds
- Preheat your oven to 180’C
- Place the cauliflower florets in a saucepan and add 1/2 teaspoon of salt. Cover with water and simmer for 15 minutes until the cauliflower is soft. Strain and set aside to dry.
- With your onion, cut 4 round slices around 0.5cm thick off of one end and set aside. Coarsely chop the rest of the onion and place into a small saucepan with the oil and fresh rosemary.
- Cook the onion for approx 10 minutes on medium heat, stirring from time to time until it is soft.
- Transfer the onion to a large bowl, adding the eggs and basil. Whisk well and then add the baking powder, flour, parmesan, turmeric and plenty of pepper.
- Whisk until smooth before adding in the cauliflower and stirring gently, trying not to break up all the florets.
- Line a 24cm springform cake tin with baking paper. Brush the sides with melted butter.
- Mix the sesame seeds and nigella seeds and toss them around the inside of the tin so they stick to the sides.
- Tip in the cauliflower mix and arrange the reserved onion rings on top.
- Place in the centre of the oven and baking for approximately 45 minutes until golden brown. Do the knife test in the centre of the cake – it should come out smooth.
- Remove from the oven and leave for at least 20 minutes before serving.
- Serve warm or at room temperature (not hot), alongside a delicious green salad.
Refined Sugar Free