Cauliflower Cake

Serve this cake as a light supper with a Salad
Graciously created by Yotam Ottolenghi !

1 Small cauliflower, broken into small florets
1 Medium Red onion – Cut 4 rounds Medium size and keep aside for decoration
75 Ml Olive oil
1/2 Teaspoon Finely chopped Rosemary
7 Eggs
15 gr. Basil chopped
120 gr. All purpose flour, sifted
1.5 Teaspoon baking powder
1/3 Teaspoon Turmeric
150 Gr. Parmesan / Pecorino
Melted butter to line the tin
1 Tablespoon Sesame seeds
1 Teaspoon Nigella Seeds
Salt & Pepper to taste

Preheat the over to 200C
Place the cauliflower florets in a saucepan and add 1 teaspoon of salt. Cover with water and simmer for 15 minutes, until soft. Remove the water and keep aside.
Chop the basil, rosemary and keep aside. Saute the rest of the onion and saute for 10 minutes in a little bit of oil . Transfer the mixture in a large bowl and add the eggs and basil and whisk well and then add the flour, baking powder, Turmeric, Parmesan. Season with salt & pepper. Whisk until smooth and add the cauliflower, Basil & Rosemary.
Line the base and sides of a 24cm springform cake tin with baking parchment. Brush the sides with melted butter, mix together the sesame and nigella seeds and toss them around the inside of the tin so that they stick to the sides.
Tip in the cauliflower mix and arrange the reserved onions rings on top.
Bake for 45 minutes, until golden-brown – A knife inserted in the middle, should come out clean. Let the cake rest for 20 minutes before serving.
Serve warm or at room temperature.
Ideal for a big party – Bake it in a square cake pan and cut in small portions to be served during cocktail.

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