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    Sunday, August 30, 2015

    Cauliflower - So Trendy - So Tasty - This Recipe Not Paleo Though

    In fact this is from Ottolenghi’s “Plenty More” book
    I love his recipes and this is a winner
    Cauliflower Cake
    When I started to cook this little delight, I realised that I had forgotten to top up my cheddar cheese supply, so instead of running out to the supermarket.
    I used the Castello White Cheese that I had in the fridge
    It was delicious but was very rich, next time I will use  Cheddar or Parmesan

    To serve, I just sautéed some mushrooms, garlic and spinach
    Very tasty.

    With the leftovers, Popped some beetroot relish on the side. Yum
    I reckon served with a  lovely crisp Salad and some French Bread. That would be superb

    1 small cauliflower, outer leaves removed, broken into 3cm florets (450g)
    1 medium red onion (170g)
    75ml olive oil ½ tsp finely chopped rosemary
    7 eggs
    15g basil, chopped
    120g plain flour, sifted
    1½ tsp baking powder
    ⅓ tsp ground turmeric
    150g coarsely grated Parmesan, or another mature cheese
    melted butter, to line the tin
    1 tbsp white sesame seeds
    1 tsp nigella seeds salt and black pepper

    Preheat the oven to 200ºC/180ºC/Gas Mark 4.
    Place the cauliflower florets in a saucepan and add 1 teaspoon of salt.
    Cover with water and simmer for 15 minutes, until the florets are quite soft:
    they should break when pressed with a spoon.
    Strain and set aside in a colander to dry

    Cut 4 round slices, each 0.5cm thick, off one end of the onion and set aside.
    Coarsely chop the rest of the onion and place this in a small pan, with the oil and rosemary.
    Cook gently for 10 minutes on a medium heat, stirring from time to time, until soft.
    Remove from the heat and set aside to cool.
    Transfer the cooked onion to a large bowl, add the eggs and basil, whisk well and then
    add the flour, baking powder, turmeric, Parmesan, 1 teaspoon of salt and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up all the florets.

    Line the base and sides of a 24cm springform cake tin with baking parchment.
    Brush the sides with melted butter, mix together the sesame and nigella seeds and toss them around the inside of the tin so that they stick to the sides.

    Tip in the cauliflower mix and arrange the reserved onion rings on top. 
    Place in the centre of the oven and bake for 45 minutes, until golden-brown and set:
    a knife inserted into the centre of the cake should come out clean.
    Remove from the oven and leave for at least 20 minutes before serving:
    it needs to be served just warm, rather than hot, or at room temperature

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