This is the first Yotam Ottolengi recipe that I made and I loved it so I had to buy his recipe book – “Simple”. His recipes represent the food I love to cook and eat. I have adjusted the recipe so it uses ingredients that I have access to.

I love this recipe and intend to use it as a vegetable side with meat dishes. I am sure that broccoli and other vegetables could be added to the cauliflower and I will continue to experiment with it.

Cauliflower Cake

Ingredients

Gather and prep all the ingredients
• 1 cauliflower, broken/cut into 2.5cm chunks to make about 4 cups
• 1 tsp salt
• 2 medium red onions, cut 4 slices 3mm thick and separate into rings to use for decoration and set aside. Chop the rest reasonably finely.

• 5 tbs good olive oil
• 1/2 tsp fresh rosemary leaves, finely chopped
• 3 tbs mixed seeds for decoration eg white sesame seeds, caraway, cumin, fennel
• 7 eggs
• 1/2 cup combination of fresh basil leaves, garlic chives, a touch of fresh tarragon all coarsely chopped
• 1 1/2 cups coarsely grated Parmesan or aged cheese
• 1 cup plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground turmeric
• Freshly ground black pepper
• Extra 1 tsp salt

Method

1. Preheat the oven to 200°C.

2. Put the cauliflower and 1 tsp of the salt in a saucepan, cover with water and simmer until softened, about 15 minutes. They are done if they squash when pressed. Drain and set aside in a colander to dry.

3. Gently fry the onion and rosemary in the oil, until soft. Set aside to cool.

4. Line the base of a 20cm springform pan with parchment paper and oil the sides well. Toss the seed mix around the inside of the pan so that they stick to the sides.

5. In a large bowl whisk the eggs. Add the onion mixture, the herbs, cheese, flour, baking powder, turmeric, remaining teaspoon salt and plenty of pepper. Mix until smooth. Gently fold in the cauliflower, trying not to break up the florets.

6. Pour the cauliflower mixture into the centre of the pan, spread it evenly, without dislodging the seeds then arrange the reserved onion rings on top.

7. Bake until golden brown and set, about 45 minutes. A skewer inserted into the centre of the cake should come out clean.

8. Let cool for at least 20 minutes. Place on a serving plate and serve sliced.

9. It is better served just warm.

Leftovers can be frozen, preferably vacuum packed.