This one’s a keeper.
On my first taste, I knew that this cauliflower cake would be a party dish on my table. I’m pretty picky about what I serve my guests but this beautiful dish is that good. Love at first bite, I guess.
This cauliflower cake is my “take” on a Yotam Ottolenghi recipe from his cookbook, Plenty More. Ottolenghi is an Israeli-born chef who operates several noted restaurants in London. He is also the author of best-selling cookbooks (Jerusalem, Ottolenghi, More, Plenty More, Nopi, Sweet) and is known for his inventive recipes.
In today’s food world, there is a decided cachet that accompanies any recipe labeled “Ottolenghi.” There is even a Facebook group with 11,348 members (me among them) that gathers cooks from around the world to discuss and cook his recipes.
What makes a dish “Ottolenghi?” Writer Michael Paterniti, in a GQ profile of the chef, described Ottolenghi’s magic this way: “And when people characterized food as being ‘Ottolenghi,’ they talked about his Middle Eastern roots, his big, bright colors and robust, effusive flavors; they talked about how he employs both the savory and sweet simultaneously in his dishes, how some of those dishes triple-pose as a starter, main course, and dessert. They talked about the cuisine as commitment cooking because some of the recipes can be tricky.”
This cauliflower cake is pure “Ottolenghi.” It soars.
[mpprecipe-recipe:183]
