Cheesy Cauliflower Herb Cake
Indulge in this deliciously savory cake where cauliflower, cheese, and fresh herbs come together in perfect harmony. This dish disguises the distinct taste of cauliflower, offering a rich blend of cheesy, eggy, and herby flavors fused into a sumptuous cake. Inspired by Yotam Ottolenghi's version, this recipe adapts easily to your cheese preferences and can be baked in two standard 20cm cake tins. Ideal as a light meal, it pairs beautifully with a fresh leafy salad, satisfying even the fussiest of eaters.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Cauliflower
500-600 g (broken into medium florets)
Red onion
1 medium (peeled and chopped)
Olive oil
85 g (na)
Rosemary
1/2 teaspoon (finely chopped)
Eggs
8 medium (whisked)
Basil
15 g (chopped)
Plain flour
150 g (sifted)
Baking powder
2 1/2 teaspoons (sifted)
Turmeric
1/2 teaspoon (ground)
Cheese (Parmesan or other mature cheese)
200 g (grated)
Salt
to taste (plus 1 teaspoon for boiling)
Black pepper
to taste (ground)
Melted butter
as needed (for greasing)
Black onion seeds or sesame seeds
2 teaspoons (optional) (for coating)
Instructions
1
Preheat your oven to 180°C (350°F/gas mark 4).
2
Break the cauliflower into medium florets. In a pot, bring water to a boil, add the florets with a teaspoon of salt, and cook for about 15 minutes until they become tender. Drain and let them sit to remove any excess water.
3
Slice a few onion rings approximately 5mm thick and reserve these for cake topping. Coarsely chop the remaining red onion.
4
In a frying pan, heat the olive oil over medium heat and sauté the chopped onion with the rosemary for around 8 minutes, until softened and fragrant. Set aside to cool.
5
In a large bowl, whisk together the eggs with the chopped basil. Incorporate the cooled onion and oil mixture into the eggs, stirring until blended.
6
Sift the flour, baking powder, and turmeric into a separate large bowl. Mix in the grated cheese, along with 1 1/2 teaspoons of salt and plenty of black pepper.
7
Combine the egg mixture with the dry ingredients, whisking thoroughly to ensure a lump-free batter.
8
Gently fold the cauliflower into the batter, leaving some florets intact while breaking others down slightly. Stir until everything is evenly combined.
9
Line two 20cm loose-based cake tins with baking parchment. Brush the sides with melted butter if necessary, particularly if you plan to use sesame or black onion seeds.
10
Scatter the seeds around the greased sides of the tins, ensuring they stick.
11
Distribute the batter equally between the prepared tins. Arrange the reserved onion rings on the tops of the cakes as a decorative element.
12
Place the tins in the center of the preheated oven and bake for 45 minutes, or until the cakes are golden brown and a fork inserted into the centers comes out clean.
13
Allow the cakes to cool in the tins slightly before removing and serving warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in the Cheesy Cauliflower Herb Cake?
The primary ingredient is 500-600 grams of cauliflower broken into medium florets.
What temperature should the oven be preheated to?
The oven should be preheated to 180°C (350°F/gas mark 4).
How long should the cauliflower florets be boiled?
The florets should be cooked in boiling water for about 15 minutes until tender.
What type of cheese is best for this recipe?
The recipe suggests 200g of Parmesan or another mature cheese, but it can be adapted to your preference.
How many eggs are required for the batter?
The recipe calls for 8 medium eggs, whisked.
What size cake tins should I use?
You should use two 20cm loose-based cake tins.
How long does the cake need to bake?
The cake should bake in the center of the oven for approximately 45 minutes.
How do I know when the cake is done?
The cake is finished when it is golden brown and a fork inserted into the center comes out clean.
What spices are used to flavor and color the cake?
The recipe uses ground turmeric for color and flavor, along with rosemary, basil, salt, and black pepper.
How should I prepare the red onion for this recipe?
Slice a few rings (5mm thick) for the topping, then coarsely chop the remaining onion to be sautéed.
How long should the chopped onions be sautéed?
Sauté the chopped onion with rosemary in olive oil for about 8 minutes until softened.
Do I need to sift the dry ingredients?
Yes, you should sift the plain flour, baking powder, and turmeric into a large bowl.
What seeds can be used for the crust?
You can use 2 teaspoons of black onion seeds or sesame seeds to coat the sides of the tins.
Is this recipe vegetarian?
Yes, this is a vegetarian savory cake.
Can the cake be served cold?
The cake can be served warm or at room temperature.
What should I serve with the Cheesy Cauliflower Herb Cake?
It pairs beautifully with a fresh leafy salad.
How do I ensure the seeds stick to the cake tin?
Brush the sides of the lined tins with melted butter before scattering the seeds.
Whose version inspired this recipe?
This recipe is inspired by Yotam Ottolenghi's version of the cauliflower cake.
How do I incorporate the cauliflower into the batter?
Gently fold the cauliflower into the batter, leaving some florets intact while slightly breaking others down.
What kind of flour is required?
The recipe calls for 150g of plain flour.
How much olive oil is used?
The recipe requires 85g of olive oil.
Should the onion mixture be hot when added to the eggs?
No, you should allow the sautéed onion and oil mixture to cool before whisking it into the eggs.
How much baking powder is needed?
You will need 2 1/2 teaspoons of baking powder.
What fresh herbs are included in the batter?
The batter includes 15g of chopped fresh basil and 1/2 teaspoon of finely chopped rosemary.
How do I decorate the top of the cake?
Arrange the reserved red onion rings on top of the batter before placing the tins in the oven.
Can I use a different type of onion?
While the recipe specifies red onion for its flavor and decorative rings, you can adapt it to your preference.
Is it necessary to use parchment paper?
Yes, the instructions recommend lining the loose-based tins with baking parchment.
How much salt should be added to the flour mixture?
Add 1 1/2 teaspoons of salt to the dry ingredients, plus extra for boiling the cauliflower.
Is the batter thick or thin?
The batter should be whisked thoroughly to be lump-free before folding in the bulky cauliflower florets.
Can this be eaten as a snack?
Yes, it is ideal as a light meal or a savory snack.