Cauliflower Cake

This delicious recipe is from Yotam Ottolenghis book Plenty More.

I make it the day before its eaten and serve it at room temperature.

I  rice the cauliflower by blitzing it in the food processor or Thermomix. Mr Ottoelnghi prefers cutting it into small florets

2-3 tbs melted butter

1tbs white sesame seeds

1tsp black sesame seeds

1 cauliflower, riced

1 red onion

2tbs olive oil

1tsp finely chopped rosemary

7 eggs

handful of basil or thyme

120g plain flour

1 1/2 tsp baking powder

1/2 tsp ground turmeric

150g grated mature cheese or Parmesan

Line  the bottom and sides of a 24cm springform pan with baking paper.

Brush the sides with melted butter, mix the sesame seeds together and sprinkle them over the melted butter so they stick to the sides. Set aside while you prepare your cake mix.

Preheat the oven to 180c.

Steam or boil the cauliflower until it is tender.

Cut a couple of 0.5 cm thick slices off the end of the onion, these are to decorate the top.

Chop the remaining onion and gently saute in a pan with the rosemary until the onion is translucent and soft. Set aside to cool.

Transfer the onion to a large bowl.

When the cauliflower is tender, drain off the excess water and leave it to cool.

Add the eggs, and basil to the onion and whisk before adding the flour, baking powder, turmeric and Parmesan or alternative cheese.

Finally add the cauliflower and stir until combined, taste and then season with salt and pepper.

Tip the mixture into the cake tin and arrange the onion rings on top.

Bake for 45-50 minutes, until golden brown or when a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow it to cool.

It can be served warm but it is even better kept in the fridge and served at room temperature the next day with a crisp green salad and pickled cucumbers or a Kasundi chutney.