Cauliflower Cake

from Yotam Ottolenghi’s Plenty More

via Richard and Marilyn Lonergan

serves 6

1 small cauliflower (4 cups florets)

1 medium red onion, peeled

5 tablespoons olive oil

½ teaspoon finely chopped rosemary

7 large free-range eggs

½ cup chopped basil

1 cup plain flour

1½ teaspoons baking powder

½ teaspoon ground turmeric

1½ cups coarsely grated Parmesan cheese

salt and black pepper

melted butter, for greasing the cake pan

2 tablespoons black sesame seeds (or black onion seeds or

plain sesame seeds or poppy seeds mixed black and white)

(continued from previous page)

Heat the oven to 400 degrees.

Break the cauliflower into medium florets; put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until quite soft. Drain, and leave in the colander for a few minutes to get rid of all the water.

Cut 4 round slices, each ¼ inch-thick, off one end of the onion and set aside (these will go on top of the cake); coarsely chop the rest. Heat the oil in a pan, and on medium heat sauté the chopped onion and rosemary for ten minutes. Remove from the heat, leave to cool down, add the eggs and basil, and whisk well.

Sift the flour, baking powder and turmeric into a large bowl, and add the Parmesan, one teaspoon of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir gently, trying not to break up the florets.

Use parchment to line the bottom of a 9½-inch round spring form cake pan. Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Pour in the cauliflower mix and arrange the reserved onion rings on top.

Bake the cake in the center of the oven for 45 minutes, until golden brown and set. Serve just warm (not hot) or at room temperature.

This recipe is part of an ongoing campaign to give cauliflower some well-earned glory. It's one of the most magnificent vegetables and, to me, is as versatile as the treasured potato. Kept chilled, the cake will taste even better the next day. Delicious and beautiful looking.