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.
Save RecipeIngredients
- 1 small cauliflower (broken into 1 1/4 inch florets)
- 1 medium red onion
- 5 T. olive oil
- 1/2 t. finely chopped rosemary
- 7 eggs
- 1/2 C. basil or parsley leaves (chopped)
- 1 C. all-purpose flour (sifted)
- 1 1/2 t. baking powder
- 1/3 t. ground turmeric
- 1 1/2 C. coarsely grated Asiago or Parmesan cheese
- Melted butter (for brushing)
- 1 T. white sesame seeds
- 1 t. nigella seeds
- Salt and black pepper
Instructions
- Wash and trim outer leaves off cauliflower. Break the head of caulilfower into small, 1 1/4 inch florets. Put cauliflower florets into a large pan of water (with 1 t. salt) to cover the cauliflower and simmer for about 15 minutes until the cauliflower is soft. Drain and set aside to dry.
- Peel the red onion and cut several round slices off one end of the onion. The slices should be about 1/4 inch thick. Set aside. Coarsely chop the remainder of the onion and put it into a small pan with the oil and the rosemary. Cook the onion in the oil for about 10 minutes over medium heat. Stir the mixture from time to time. Take the mixture off the heat when the onion is soft. Set aside to cool.
- Put the cooked onion into a large mixing bowl. Add eggs and parsley or basil and whisk. Add the flour, baking powder, turmeric, Asiago cheese, 1 t. salt and lots of pepper to the bowl. Whisk the mixture until it is smooth. Carefully add the cauliflower and stir the mixture gently You want to avoid breaking up the florets.
- Prepare a springform pan. Spray the bottom of the pan with cooking spray. Line the pan and the sides with parchment. Brush the parchment with melted butter. Mix the sesame seeds and nigella seeds together and then sprinkle them around inside the pan so that they stick to the bottom and sides of the pan. Wrap the springform pan in foil to keep the oil in the dish from leaking out onto your oven.
- Pour the cauliflower batter into the pan. Spread the top of the batter to level it out. Arrange the red onion rounds on top of the batter. Bake for 45 minutes at 400 degrees F. You want the cake to be firm and golden brown when it is finished. Your cake is done when a knife insered into the center of the cake comes out clean. This is a firm cake. Don't be surprised how solid it is when you check it for doneness.
- Remove the cake from the oven and leave on your counter to cool for about 20 minutes before serving it. It should be served warm. I found that the cake heats up well in the microwave.
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