- 1 medium cauliflower (about 1 1/2 pounds)
- 7 tbsp olive oil
- 1 large red onion, peeled and diced, leaving a few round pieces for the top
- 1 teaspoon finely chopped rosemary
- 8 large eggs- or 10 small eggs
- Handful chopped parsley or basil
- 1 1/4 cups almond flour (or a gf four or regular flour if you are not GF)
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground turmeric
- 2 cups finely grated parmesan cheese
- 1 1/2 tsp sea salt
- 1/2 tsp ground pepper
- Butter, for greasing pan
- 2 tbsp black sesame seeds
1. Preheat oven to 350. Grease a 9" springform
2.Break cauliflower into medium florets and steam for about 10 minutes.
3. In a large cast iron skillet, heat olive oil and add red onion and rosemary. Saute for about 6-8 minutes until soft. Remove from heat and cool.
4. In a large bowl, whisk the eggs, parsley and the onion mixture. In another bowl mix together the flour, baking powder , tumeric and parmesan, salt and pepper. Add to the egg mixture. Gently fold in the cauliflower, avoiding too much floret breakage.
5. Add the black sesame seeds to the springform and tap pan so it spreads evenly on bottom and sides. Add the batter and top artistiscally with onion rounds. Bake for 34-45 minutes, until golden brown and set.
Serve warm or room temperature.
I happen to love cauliflower but I know that isn’t the case for everyone. This dish is so flavorful that you may not even notice the cauliflower and, as my husband did, think you are eating potatoes. This is a recipe by Yotam Ottolenghi and it is definitely worth trying. Again. And again. For some reason (maybe because I live at 9,000 feet and it’s hard to find fresh ingredients) I just couldn’t get my hands on any basil so while his recipe calls for basil, I used thyme and parsely instead. If you can get your hands on some basil it will probably just make this cake that much better.
Eric was out of town when I first made this and I pretty much ate it for breakfast, lunch and dinner for the next several days. No cooking for 3 days! And then I made it again when he returned. And I brought it to my bookclub. It’s my current favorite.
Combined with lots of good California olive oil and freshly grated parmesan cheese, red onion, rosemary, tumeric…how could cauliflower taste anything but delicious. Cauliflower is also so very nutritious- full of vitamin C, Vitamin K (which helps with inflammation) and fiber among many other benefits.
I don’t think there is a wrong time to eat this savory cake. Why not add it to your Thanksgiving menu?
I have make this with almond flour as well as with a gluten free flour mix and it worked well and tasted delicious both ways. If you are not gluten free, regular flour is what Yotam Ottolenghi uses.
Serve this with a simple green salad like my mizuna salad.