Whoops! I hadn’t intended to let a whole year pass between blog posts.
In my defense – last year I was nearly 6 months pregnant, and in October gave birth to a gorgeous little boy. So, understandably, many things have taken a back seat.
However, it’s officially my 10 year blog anniversary, so I couldn’t let the occasion pass! Just like last year, I haven’t been organised enough to make a cake, so instead I have a savoury cauliflower cake instead.
Cauliflower… cake…? Yes! And it’s great – it’s an Ottolenghi recipe. It’s NOT a frittata if that’s what you’re thinking – it’s definitely more like a cake with cauliflower and cheese through it. I like to add blue cheese to mine which adds even more deliciousness, but if you don’t like blue cheese you could use a different sharp cheese. Also, while it seems like there’s quite a lot of steps, it’s actually rather straightforward to put together.
It would also make a great picnic dish, because it’s best eaten at room temperature.
Right! If you’re still here, thanks for sticking around. I can’t believe it’s been 10 years since I started this blog! I won’t take another year to post again, promise.
PS: here’s babyspork (aka the most gorgeous, beautiful, darling, wonderful boy in the whole entire world). He also loves his food!
- 1 small cauliflower (~600g), outer leaves removed and broken into 3cm florets
- 1 medium red onion (~170g)
- 75ml olive oil
- 6 eggs
- 15g basil, chopped
- 120g plain flour, sited
- 1&1/2 tsp baking powder
- 1/2 tsp ground turmeric
- 100g blue cheese, broken into small chunks (alternatively, substitute with 150g coarsely grated Parmesan or other mature cheese if you don't like blue cheese)
- melted butter, to line the tin
- 1tbsp white sesame seeds
- 1tsp nigella seeds
- salt and black pepper
- Preheat oven to 200°C.
- Simmer the cauliflower florets in salted boiling water until they're quite soft (about 10-15 mins) - they should break when pressed with a spoon. Strain and set aside in a colander to dry.
- From the red onion, cut 4 round slices, about 0.5cm thick, and set aside.
- Coarsely chop the rest of the onion and cook in a frying pan for 10 minutes over medium heat until soft. Remove and set aside to cool.
- In a large bowl, add the eggs and basil, and whisk together.
- Then add the cooled onion, flour, baking powder, turmeric, blue cheese, 1 teaspoon of salt and lots plenty of pepper. Whisk until smooth.
- Add the cauliflower and stir gently to combine.
- Line the base and sides of a 20cm springform cake tin with baking paper. Brush the sides with melted butter and toss the sesame and nigella seeds around the inside of the tin so they stick to the sides.
- Pour in the cauliflower mix and arrange the reserved onion slices on top.
- Bake for about 35-45 minutes (check it after 25 minutes) until it's golden brown and set. If you test the center with a knife, it should come out clean.
- Remove from the oven and let it rest for 20 minutes before serving - it should be served warm or at room temperature.
Adapted from Ottolenghi's Plenty More