Photo by: Jonathan Lovekin

Cauliflower cake

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1 small cauliflower, outer leaves removed, broken into 3cm florets (450g)
1 medium red onion, peeled (170g)
75ml olive oil
½ tsp finely chopped rosemary
7 eggs (440g)
15g basil, chopped
120g plain flour, sifted
1½ tsp baking powder
1/3 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

Having lived in Britain for more than sixteen years, there are certain names and titles with which I am perfectly familiar: Doctor Who, Ring a Ring o’ Roses, Curly Wurlies, Blue Peter and cauliflower cheese, to name just a few; but I have no clue as to what they really mean. This is mostly a disadvantage because I miss out on all sorts of innuendos and references, but occasionally it actually works pretty well for me. When it comes to cauliflower cheese, for example, what to me sounds like the most indulgent and comforting of dishes has to an alumnus of the British school system a dreadful, stomach-turning echo of drearily-soft florets swimming in a puddle of greasy water. So when it comes to cauliflower and particularly when cheese is involved, I need to work extra hard to convince my readers that this is something they actually want to eat. Well, I think I’ve got a winner here.
Serve this cake as a light supper alongside a makeshift salad of sliced cucumber, dill, mint, a little sugar, cider vinegar and rapeseed oil. Wrapped well, it will taste even better the next day.

Serves four to six

(p 258, Plenty More)


The method for this recipe is available in the book Plenty More, available to buy here.
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