I love his recipes and this is a winner
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
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
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.
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