Cauliflower Cake

This recipe is adapted from “Plenty More” by Yotam Ottolenghi. This is the perfect dish to make as a main vegetarian course with a green salad or as part of a brunch menu. It is very attractive and delicious.

I substitute the flour in the recipe for almond meal/flour. I also omit some ingredients I didn’t have in my kitchen (sesame seeds and caraway to line the pan). I also baked it longer at 350 F (1 hour).

4–6 servings

  • 1 small cauliflower, outer leaves removed, broken into pieces
  • 1 medium red onion, peeled and chopped
  • 5 tablespoons extra virgin olive oil
  • 7 eggs
  • 2 tablespoons basil leaves, chopped
  • 1 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric
  • 5 ounces parmigiano reggiano, grated
  • Salt and black pepper, to taste
  • Melted unsalted butter or olive oil, for brushing the pan

Preheat the oven to 400°F/200°C.

Place the cauliflower florets in a saucepan with 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 to dry and cool down.

Cook the onion in a pan with the oil over medium heat for 10 min, 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 basil, whisk well, and then add the almond flour, baking powder, turmeric, Parmigiano, salt, and pepper. Whisk until smooth before adding the cauliflower and stirring gently.

Oil and line the base and sides of a 10-inch springform cake pan with parchment paper. Pour the cauliflower mixture into the pan, spreading it evenly. Place in the center of the oven and bake for one hour, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. Serve warm.