This is a recipe by Micky Allfrey from Simply Delish in Lambourn, based on a Yotam Ottelenghi recipe.
1 red onion
half tsp rosemary, chopped
15 grams chopped basil
120 grams plain flour, sifted.
1.5 tsp turmeric
130 grams parmesan (or strong cheddar).
Heat the oven to 180C/350F/gas mark 4. 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. Strain, and leave in the colander for a few minutes to get rid of all the water. Alternatively, I like to roast the cauliflower for half an hour with a sprinkle of olive oil, a teaspoon of turmeric and a couple of garlic gloves
While the cauliflower’s cooking, prepare the batter. Cut a few 0.5cm rings 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 a low heat sauté the chopped onion and rosemary for eight minutes. Remove from the heat, leave to cool down, add the eggs and basil, and whisk.
Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, one and a half teaspoons of salt and plenty of black pepper. Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir gently, trying to keep some florets whole.
Use baking parchment to line the bottom of a 24cm round cake tin with a loose base. Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top.
Bake the cake in the centre of the oven for 45 minutes, until golden brown and set.
How to Serve
Once cooked, serve warm with vegetables or salad of your choice.
Leftovers are nice cold but even nicer slightly warm so we’ve been zapping them in microwave for a few seconds.
We even have a warmed slice for breakfast with beans on top.