Bakery, Recipes
Comments 2

Cauliflower Cake – With Fresh Herbs, Turmeric And Onion

I used to be very picky with food, when I was a kid. But I was picky in a weird way: I would eat veggies like okra and eggplant, which noone in the family except me and my mum loved, but skip easier-to-like stuff like cauliflower. I think I had a prejudice against cauliflower, I don’t even remember tasting it much. This was until I lived in Paris at the age of 24 – in the middle of an expensive city where tiny little euros were not flying easily into my wallet, I learned to appreciate this vegetable thanks to its affordability. And ever since, we have a loving relationship.

 

If you know this blog and my recipes a little, you would also know that I love making savoury cakes. My favourite ingredient for this kind of cakes was zucchini – until I baked this one.

 

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This is a recipe by Israeli / British chef Yotam Ottolenghi, and I saw it in The Guardian. It is a bold mixture of many fresh ingredients; apart from cauliflower, which is the star of this recipe, there are fresh herbs, ground turmeric, onion etc.. The result is a puffy, fluffy, big cake and even one slice of it makes you full enough.

 

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The original recipe uses white all-purpose flour and in this version I use the same, however, you can also make it gluten-free using corn flour, like I did once. The taste gets even richer this way, so even if you are not particularly keen on being “gluten free”, you can try it with corn flour.

 

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Ingredients:

 

Difficulty: ★★☆ (medium)
(makes 1 round cake, 24cm in diameter)
(in this recipe, 1 cup = 2.4 dl)

 

Printable PDF version (no photos)

 

1 cauliflower, about 600-650 gr (with the leaves and root, it may weigh up to 1 kg), cut into florets
1 tsp & 1.5 tsp salt, divided
180 gr. white wheat flour, or 200 gr. corn flour (for gluten free option)
2 1/2 tsp baking powder
1/2 tsp turmeric powder
210 gr. parmesan, grated
1/2 tsp black pepper
1 dl. olive oil
1 large red onion, a few rings separated and the rest coarsely chopped
1/2 tsp fresh rosemary, finely chopped
10 eggs, medium size
1/2 cup / 1 dl + 1 tbsp + 1 tsp fresh basil, coarsely chopped

 

Soft or melted butter for greasing the pan
About 2 tbsp sesame seeds

 

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1. Preheat the oven to 180C.

 

2. In a medium pan, put cauliflower and 1 tsp salt, cover with water. Cook cauliflower until it is soft. Strain and set aside.

 

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3. In a mixing bowl, sift flour, baking powder and turmeric.

 

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4. To the flour mixture, add grated parmesan, 1.5 tsp salt and black pepper; mix a little.

 

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5. While cauliflower is cooking, in a pan, heat olive oil, add onion and rosemary and sauté in low heat, for about 8 minutes. Set aside to cool a little.

 

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6. In another bowl, crack the egg and whisk a little. Add chopped basil and continue whisking.

 

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7. Add onion mixture to whisked eggs/basil mixture – if onion mixture is still warm, make sure that you continually whisk while adding it to eggs, so that you don’t end up with scrambled eggs.

 

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8. Add eggy mixture to dry ingredients and whisk or fold until all dry ingredients are mixed well with wet ingredients and there is no lump.

 

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9. Add cauliflower and fold.

 

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10. Grease a 24cm springform (or any other type) pan with soft or melted butter. Sprinkle and cover the sides with sesame seeds.

 

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11. Pour cake batter into the pan, flatten the surface. Bake in the middle rack in the oven for about 50 minutes and the cake is set with a nice, golden brown colour. Let it cool down to room temperature before serving. Enjoy!

 

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This entry was posted in: Bakery, Recipes
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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

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