Cauliflower Cake

Recently, I had the privilege to entertain a dear friend while I shared the news about my engagement to the future Mr. Fictional Kitchen. Now a meal like that has to be worthy of the news being shared. Since she is vegetarian, I put extra thought into the meal.

Who better to turn to than Yotam Ottolenghi? I am only now just learning about his creative prowess in the culinary world but I intend to take full advantage of it. Case in point: cauliflower cake.

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I made it a little more casual and colorful with cheddar instead of Parmesan. I also cut down the number of eggs in half. 10 eggs seemed excessive. 5 seems a little more tolerable to me at least. It is still definitely a cake and not a quiche. You can make it ahead of time and rewarm slightly in the oven or serve cold.

It would be great, for example for a picnic or cocktail party. It is quick, cute, and festive. The cauliflower is an incredibly versatile vegetable and adds great texture and moisture. With eggs and cheese, it is a complete meal in a single, pretty dish.

Cauliflower Cake
Adapted from Yotam Ottolenghi’s newspaper series The New Vegetarian

1 medium cauliflower, cut into florets
1 large red onion, sliced into rings
olive oil
5 eggs
1 c flour
2 1/2 tsp baking powder
1 c grated cheddar cheese
1 c grated Parmesan cheese
salt and pepper
sage leaves

Preheat oven to 350°F.

Cut cauliflower into medium florets. Place in a pot and cover with water and 1 tsp of salt. Simmer for 10-15 minutes. Cauliflower should be tender but not falling apart. Drain and set aside.

Slice onion into rings. Set aside a few rings to decorate the top of the cake. Saute the rest of the onions over medium heat. Once golden, remove from heat.

In a bowl, mix flour, baking powder, cheese, 1 1/2 tsp salt, and pepper. Add eggs and whisk till smooth. Fold in cauliflower. The goal is to keep most of the cauliflower intact.

Butter a 9″ spring form. Press sage leaves around the edge of the spring form. Spread batter into pan. Arrange onions and sage leaves on top.

Bake cake for 45 minutes or until golden brown. Serve just warm or at room temperature.

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Filed under Savory Tarts & Quiches, Vegetable, Vegetarian

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