Yet another Yotam Ottolenghi unusual recipe, this time using cauliflower in a cake! Very mild in flavor with a slight hint of rosemary, this cake can be served for breakfast, lunch or dinner and is good right out of the oven, cold or at room temperature. Goes well with a simple green salad and a glass of chardonnay. Serves 6.
Recipe
1 small cauliflower, outer leaves removed, broken into 1-1/4-inch florets (about 4 c.)
2 tsp. Kosher salt, divided
1 medium red onion
5 T. olive oil
1 tsp. finely chopped fresh rosemary
melted unsalted butter, for brushing
1 T. nigella seeds
1 T. white sesame seeds
8 large eggs
1/2 c. fresh basil leaves, coarsely chopped
1-1/2 c. coarsely grated Parmesan
1 c. all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. ground turmeric
freshly ground black pepper
Preheat oven to 375-degrees.
Place the cauliflower florets and 1 tsp. of the salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft, about 15 minutes. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices, each 1/4-inch, off one end of the onion and set aside. Dice the rest of the onion and place in a small frying pan with the oil and rosemary. Cook over medium heat, stirring occasionally, until soft, about 10 minutes. Remove from the heat and set aside to cool.
Meanwhile, line the base of a 9 1/2-inch springform pan with parchment paper. Brush the sides of the pan with melted butter, then mix together the nigella and sesame seeds and toss them around the sides of the pan so they stick. If you can’t find nigella seeds, use 2 T. of white sesame seeds.
Transfer the onion mixture to a large bowl. Add the eggs and basil and whisk well to combine. Add the cheese, flour, baking powder, turmeric, remaining 1 tsp. salt and plenty of pepper. Whisk until smooth. Add the cauliflower and stir gently, trying not to break up the florets.
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving.
– Yotam Ottolenghi