Savory Cauliflower Cake

20150207_212427
Savory Cauliflower Cake
Serves 4
A delicious savory cake which has a hint of sweetness from the red onions. Great for brunch or dinner. This also freezes well.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 small cauliflower, outer leaves removed, broken into 1¼-inch/3-cm florets (1 lb/450 g)
  2. 1 medium red onion, peeled (6 oz/170 g)
  3. 5 tbsp/75 ml olive oil
  4. 1 tsp. finely chopped rosemary
  5. 7 eggs (scant 1 lb/440 g)
  6. 1 cup/30 g basil and or arugula leaves, chopped
  7. 1 cup/120 g all-purpose flour, sifted
  8. 1½ tsp. baking powder
  9. 1 tsp. ground curry powder
  10. 5 oz/150 g of goat cheese crumbled
  11. Non-stick spray
  12. 1 Tbsp. mix of white and black sesame seeds
  13. Optional toppings
  14. Plain greek yogurt
  15. Sriracha sauce
  16. Chopped green onions
Instructions
  1. Preheat the oven to 375ºF.
  2. Cut 4 round slices, each ¼ inch/5 mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a large deep saute pan (one that has a lid since it will be reused to cook the cauliflower) 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. Wipe the pan clean.
  3. Place the cauliflower florets in the same large saute pan 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.
  4. Transfer the cooled onion to a large bowl, add the eggs and basil/arugula, whisk well, and then add the flour, baking powder, curry, goat cheese, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
  5. Line the base and sides of a 9½-inch/24-cm springform cake pan with parchment paper. Spray the sides ONLY with non-stick spray, then toss the sesame seeds 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, pressing them slightly into the cauliflower mixture. Place in the center of the oven and bake for 30-45 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 with toppings on the side.
Notes
  1. To freeze slice cake in individual slices and wrap in saran wrap and then place in a large tupperware container. To reheat microwave on HIGH for 2 mins.
Adapted from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi
http://www.twinosophy.com/
Savory Cauliflower Cake - Brunch Anyone?

Savory Cauliflower Cake – A delicious savory cake which has a hint of sweetness from the red onions. Great for brunch or dinner. This also freezes well.

2 comments for “Savory Cauliflower Cake

  1. Jenn
    June 20, 2015 at 10:19 am

    Can this be done in a regular pan instead of springform?

    • July 15, 2015 at 10:19 am

      Yes a regular cake pan should work. The springform just allows it to easily sliced. This is such a great and easy recipe Matt is addicted!

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