I wanted to try this recipe because it was interesting and contained only a small amount of flour. It is made of mostly eggs and vegetables so it seems healthy….I can tell you that it IS FORKING DELICIOUS and isn’t too hard to prepare. I got this recipe from www.TheKitchn.com but I did a few things only slightly different. There were no measurements given for a couple of the ingredients so I plugged in what I thought they should be. I also noticed on-line that there are many versions of this recipe. Some have more flour. Some have more baking powder. Some have less oil. Some have lower oven temperature. I think it is possible that Yotam Ottolenghi perhaps has made changes to the recipe over the years because one recipe I found from Oprah.com was also different from this recipe I found on www.Kitchn.com . For those reasons and a slight change I made I think it’s best to call this recipe Yotam Ottolenghi Style Cauliflower Cake. My idea of serving size might differ from your idea of serving size. On the recipe they say it’s 4-6 servings but that is extremely large even for a dinner. I would estimate 6-8 servings. I got 8 servings out of it.

Ingredients for around 6 servings.

1 small cauliflower – outer leaves removed – cut in around 1 1/4 inch pieces (around 4 cups)

2 teaspoons kosher salt – divided

1 medium red onion – peeled – cut four 1/4 inch thick slices and the rest dice

5 tablespoons extra virgin olive oil

1/2 teaspoon fresh rosemary leaves – chopped

3 oz unsalted butter – melted or almost melted for brushing

1 Tablespoon white sesame seeds

1 teaspoon nigella seeds (also known as black cumin or black caraway seeds……..((you can buy them at almost any Asian Market…I bought mine from Lee Lee Market) Recipe notes that if you can’t find them to substitute black sesame seeds

7 eggs – beaten

1/2 cup fresh basil – lightly chopped

1 1/2 cups parmesan cheese – coarsely grated (I used about 2 cups) (recipe says that you can substitute an aged cheese)

1 cup flour AP

1 1/2 teaspoon baking powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground black pepper

Directions

Put a rack in the middle of the oven for the cake.

Set oven temperature to 400 degrees F.

Put cauliflower florets and one teaspoon of salt in your sauce pot. Add water till you cover the cauliflower. Simmer on medium high for around 15 minutes or until florets are very soft and can be broken with a spoon. Drain in a colander and put to the side.

Put the diced onion and rosemary in a pan with the oil on medium heat till the onion is soft (about ten minutes). When done remove pan from heat and let cool.

Line your springform pan with parchment paper. (a 9 1/2 pan is suggested) Mix the seeds with the butter and paint it all over the payment paper. (if you have extra leftover you can paint it on top of the cake batter after you make it)

Get a big bowl and add the onion mixture, eggs, and basil and whisk. Add the cheese, flour, baking powder, turmeric, salt and pepper. Whisk until smooth. Carefully stir in the cauliflower without breaking it up.

Spread the mixture evenly in the springform pan. (if you have remaining butter with seeds in it brush it on over the batter. Add the onions anyway you like. ( I added a few jarred peppers).

This goes in a preheated 400 degree oven non the middle rack for around 45 minutes or until it’s cooked in the center. This should rest for at least 20 minutes before you dig into it. It should be enjoyed warm.

It’s FORKING SCRUMPTIOUS! You can eat this as a meal, breakfast or a side dish.

A SPECIAL THANK YOU!!!! To Yotam Ottolenghi for this amazing recipe and a special Thank You to www.TheKitchn.com for putting up this recipe.