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Yummy Cauliflower Cake – Yes, really!

Cauliflower pieCauliflower3This is an Ottolenghi recipe that I have adapted for the Thermomix. For most British people cauliflower brings memories of soggy cauliflower with some indescribable, runny, apparently cheesy sauce. And a fetid boiled smell… Luckily, Mr Ottolenghi has not been scarred by a childhood of cauliflower cheese in this country and neither have I, so we both share a fondness for this much derided veggie. I dare you try it and serve it to the family or friends and prepare to be amazed… Not only is it easy and beautiful, it has passed again the test of my fiercest critics: My kids. Feel free to substitute with broccoli, I am sure it works just as fine. This recipe will feed 4-6.

Ingredients
1 small cauliflower, broken into 3cm florets. Ensure you remove as much of the stems as possible.
1 medium red onion
75g olive oil
1/2tsp finely chopped rosemary
7 eggs
15g basil
120g plain flour
1.5 tsp baking powder
1/2 tsp ground turmeric
150g coarsely grated Parmesan
melted butter to line the tin
1tbsp white sesame seeds
1 tsp nigella seeds
salt and black pepper

1. Line a 24cm springform cake tin with baking parchment. Coat the sides with melted butter and toss the nigella and sesame seeds onto the sides of the tin so that they stick. Boil the kettle.
2. Cut 4 round slices from the red onion (each 0.5cm thick) and set aside.
3. Cut the remaining onion in half, insert in the TM bowl and chop roughly speed 5 for about 3 seconds. Place the onion in a small pan with some olive oil and the chopped rosemary and cook on medium heat for about 10 minutes, stirring from time to time until soft. Once it is cooked, set aside to cool.
3. Whilst the onion is sautéing, pour about a litre of the boling water in your TM, place the cauliflower florets in the Varoma, and steam for 15 minutes, Varoma, speed 2 reverse blade. Ser aside when cooked.
4. Whilst the onions and cauliflower are cooling, empty the water from the TM bowl, add the chunks of Parmesan to the bowl, and chop coarsely on speed 7 about 5 seconds (depending on how large your chunks of Parmesan where). Set cheese aside.
5. Without cleaning the bowl add basil and chop a few seconds on speed 5, insert the butterfly whisk, add the eggs and the sautéed onion, mix on speed 3 for 10 seconds. Add the flour, baking powder, turmeric, salt, and plenty of back pepper, and Parmesan. Whisk on speed 4 for 10 seconds.
6. Add the cauliflower and stirring gently with the spatula, try to coat all the florets without breaking them up.
7. Pour onto your prepared tin, top with the red onion rings and insert into a 200C or fan 180C oven for 45 minutes or until a tester comes out clean.
8. Leave it to rest for 20 minutes. Best served warm or at room temperature.

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