Cauliflower Cake

Recipe by Chef #1197470
READY IN: 1hr 15mins
YIELD: 2 cakes




  • Heat the oven to 180C/350F/gas mark 4.
  • Break the cauliflower into medium florets and put them in a pan with a teaspoon of salt, cover with water and boil for 15 minutes until quite soft.
  • Drain the cauliflower and allow it to sit in a colander until all the excess water goes.
  • Meanwhile, cut a few rings off the onion, about 5mm wide, and set aside to go on top of the cake. Coarsely chop the rest.
  • Heat the oil in a frying pan and gently saute the chopped onion and rosemary for 8 minutes.
  • Remove frying pan from the heat and allow to cool.
  • Whisk the eggs, add the basil and whisk the mixture into the cooled oil and onion/rosemary mixture.
  • Sift the flour, baking powder and turmeric into a large bowl, then add your cheese, 1 1/2 tsp of salt and lots of black pepper.
  • Add the egg mix to the dry ingredients and whisk to get rid of any lumps.
  • Add the cauliflower gently, you want to leave some florets whole and break down some. Stir gently but mix thoroughly.
  • Line 2 20 cm round loose based cake tins with baking parchment. If you have doubts as to whether the paper and/or tins are non stick brush the sides with butter, or do it anyway if you are adding the sesame seeds.
  • Toss the sesame etc seeds around the sides of the tin (if using) so they stick to the sides.
  • Tip the cauliflower mix half in each tin and arrange the onion rings on the top.
  • Bake in the centre of the oven for 45 minutes until golden brown and set so a fork stuck in comes out clean.
  • Allow to cool until just warm or at room temperature (if you can bear to wait that long).