Cake? For Dinner?! You can if it’s this hidden-vegetable Cauliflower cake!
Ingredients (serves 6)
- 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
- 1 medium red onion, peeled
- 5 tablespoons olive oil
- 1 – 2 teaspoon finely chopped rosemary
- 6 large eggs
- 1 cup basil or mint leaves, chopped
- 1 cup all-purpose flour, sifted
- 1 1/2 teaspoon baking powder
- 2 teaspoon ground turmeric
- 2 – 3 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1 1/2 cups coarsely grated Parmesan or Vegan alternative cheese
- Melted unsalted butter, for brushing (use Coconut oil or paste if making Vegan)
- 2 tablespoon white sesame seeds
- 2 teaspoon nigella seeds (also known as black caraway)
- 2 tablespoon fennel seeds
- Salt and black pepper
- Preheat the oven to 200°C.
- Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
- Cut 4 round slices, each 5-mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool.
- Transfer the onion to a large bowl, add the eggs and mint, whisk well, and then add the flour, baking powder, turmeric, cumin, coriander, Parmesan, 1 teaspoon salt, and plenty of pepper.
- Combine the seeds in a small bowl and add half to the mixing bowl. Reserve the other half for later.
- Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
- Line the base and sides of a 24-cm springform cake pan with parchment paper. Brush the sides with melted butter (or Coconut oil for Vegan alternative), then toss the remaining seeds around the inside of the pan so that they stick to the sides.
- Pour the cauliflower cake mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top.
- Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean.
- Remove the cauliflower cake from the oven and leave to cool before serving. It should be served warm, rather than hot, with a fresh garden salad on the side