Yotam Ottolenghi's Cauliflower Cake

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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    346
based on 1 ratings

This cake reminds me of an Indian-spiced Tortilla Española. The cauliflower works excellently in here. You’ll not want to leave out the sesame seeds and nigella seeds. Parmesan cheese works beautifully here, though a half-and-half mixture of parmesan and gruyere would also work wonderfully. If you haven’t a spring form pan, feel free to use a regular round cake pan, simply use a large enough piece of baking parchment that hangs quite a bit over the side– this will make pan removal quite easy. Another alternative would be to use a square cake pan; it’s the same principle… Just leave enough overhang.

Inspired by: http://www.ottolenghi.co.uk/cauliflower-cake-shop

recipe updated Oct 8, 2019

Ingredients

  • Cauliflower icon
    Cauliflower
    1 (500g)
  • Red onion icon
    Red onion
    1 (135g)
  • Olive oil icon
    Olive oil
    5 tbsp (74ml)
  • Fresh rosemary icon
    Fresh rosemary
    about ½ teaspoon (1g)
  • Egg icon
    Egg
    7 (350g)
  • Fresh basil icon
    Fresh basil
    about ½ cup (22g)
  • All purpose flour icon
    All purpose flour
    1 cup (130g)
  • Baking powder icon
    Baking powder
    1.5 tsp (7g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ teaspoon (1g)
  • Parmesan cheese icon
    Parmesan cheese
    1.5 cups (227g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Unsalted butter icon
    Unsalted butter
    as needed
  • Sesame seeds icon
    Sesame seeds
    1 tbsp (8g)
  • Nigella seeds icon
    Nigella seeds
    1 tsp (2g)

Tools

  • kCook icon Spatula
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Saucepan
  • kCook icon Large saucepan
  • kCook icon Large mixing bowl
  • kCook icon Springform pan - 9 x 2.5"

Step preview

  1. Pre-heat oven - 200°C
  2. Add cauliflower to a clean large saucepan
  3. Fill with water until covered and bring to a boil
  4. Simmer - 15 min
  5. Drain then set aside
  6. Add red onion, olive oil and fresh rosemary to a clean saucepan
  7. Cook until soft and let cool - 10 min, medium heat
  8. Transfer onions to large mixing bowl
  9. Add egg and fresh basil to the batter
  10. Whisk well
  11. Add all purpose flour, baking powder, ground turmeric, parmesan cheese and salt & pepper to the batter
  12. Whisk until smooth
  13. Transfer vegetables to batter
  14. Mix in gently
  15. Prepare a clean springform pan with parchment paper
  16. Brush with unsalted butter
  17. Sprinkle with sesame seeds and nigella seeds
  18. Toss until coated
  19. Transfer batter to springform pan
  20. Spread evenly
  21. Bake until golden brown - 45 min, 200°C
  22. Let rest until just set - approx 20 min
  23. Serve
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