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Ottolenghi's Cauliflower Cake | She Paused 4 Thought

Ottolenghi's Cauliflower Cake

This savory cake travels well making it perfect for potlucks, picnics or buffets. It is a wonderful dinner served with a salad as well.
Course Meatless Main
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Yotam Ottolenghi

Ingredients

  • 1 small cauliflower outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 lb/450 grams)
  • 1 medium red onion peeled (6 ounces/170 grams)
  • 5 tablespoons/75 ml olive oil
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs
  • ½ cup/15 grams basil leaves chopped
  • 1 cup/120 grams all-purpose flour sifted
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric
  • 5 ounces/150 grams coarsely grated Parmesan
  • Melted unsalted butter for brushing
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds I used black sesame seeds
  • Salt and black pepper

Instructions

  1. Preheat the oven to 400ºF/200ºC.
  2. 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.
  3. 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, 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.
  4. 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.