This is a savoury cake which is utterly delicious. Strangely it doesn't really taste of cauliflower, just a light cheesy eggy herby - well - cake. It's quite rich, nice as a light meal with a leafy salad. From a recipe by Yotam Ottolenghi, the original recipe said to use a 24cm round cake tin with a loose bottom but I didn't have one. The quantities below will fill two 20cm round tins. Also the original recipe called for Parmesan but I didn't have any so substituted a mix of mature Cheddar and Red Leicester. Sorry I am not sure what the equivalent American cheese would be. My fussy youngest son loved this, didn't recognise the cauliflower though. Fussy, sorry discerning husband and 'eat everything' older son wolfed it too!