Cauliflower Cake

Yesterday was Pi Day, 3/14. Making a pie with a crust didn’t appeal to me, so I made a cake instead–a vegetable cake. I figured that as long as the final dish was round, we could have a true Pi celebration.

A New Twist on Baked Cauliflower

The recipe for this cake comes from Yotam Ottolenghi’s cookbook Plenty More, a wonderfully inventive vegetarian cookbook that is arranged by cooking method. In the section on “Baked” dishes, Ottolenghi explains that he was searching for an alternative to the British “cauliflower cheese.” A common dish in the British school system, “cauliflower cheese” was described by his English friends as “a stomach-turning echo of drearily soft florets swimming in a puddle of greasy water.” Yech!

Ottolenghi took on the challenge by combining cauliflower and Parmesan cheese with eggs, red onion, fresh herbs, and spices. Baked in the oven, it became puffy and golden, dotted with bits of purple and green.  His experiment succeeded.  He writes, “I think I’ve got a winner here.”

Making the Cauliflower Cake

The preliminary steps to take before assembling the cake are quite easy: First simmer cauliflower florets in lightly salted water.

Next, cook red onion with a bit of fresh rosemary in warm olive oil. (I reduced the amount of olive oil in the original recipe.)

While the onions cooked, I prepared the springform pan by lining it with parchment paper, brushing the paper with butter, and sprinkling sesame seeds over the bottom and sides. Ottolenghi called for coating the paper with a small amount of black Nigella seeds as well, but having none in my pantry, I skipped that step.

After the cooked cauliflower and onions cool, assembling the cake mixture is a quick process. I used all-purpose flour in my cake, but I would guess that gluten-free alternatives would work just as well.

Once the batter is in the prepared pan, onion rings that have been set aside crown the cake (and make circles of their own).

This cake is a cousin of quiche, but without the cream. It’s also related to the frittata, but thicker. Baked in a springform pan, it emerges from the oven golden brown, looking like a cheesecake.  

Served with a vibrant green salad, it makes a lovely dinner (or breakfast!) on Pi Day or any day.  

Cauliflower Cake

Sunnyside Cook

Dawn Dobie

A savory vegetarian cake brimming with cauliflower, eggs, onion, herbs, and cheese.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 6

Ingredients

  

• 1 small cauliflower --outer leaves removed, broken into 1-inch florets
• 1 medium red onion
• 3 tablespoons olive oil
• 1/2 teaspoon chopped fresh rosemary
• 7 eggs
• 1/2 cup chopped fresh basil leaves
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/3 teaspoon ground turmeric
• 1 1/2 cups grated Parmesan cheese
• melted unsalted butter for brushing pan
• 4 teaspoons white sesame seeds
• salt
• freshly ground black pepper

Instructions

 

• Preheat the oven to 400 degrees.
• Prepare a 9 1/2-inch springform pan by brushing it lightly with butter, then lining the bottom and sides with parchment paper. Brush the top of all the parchment paper with butter. Sprinkle in the sesame seeds over bottom and sides, tilting the pan so that they are evenly spread.
• Place the cauliflower florets in a saucepan. Pour in water to cover and 1 teaspoon salt. Bring to a boil, then reduce the heat to simmer. Cover and simmer the florets for 15 minutes, or until they yield to pressure when pressed with a spoon (they should be pretty soft).
• Drain florets in colander, leaving them to dry and cool off.
• Cut 3-4 slices that are 1/4-inch thick from the top side of the red onion. Set aside. Coarsely chop the remaining onion.
• Heat the olive oil over medium heat in a medium pot (I used the one I cooked the cauliflower in). Add the chopped onion and rosemary to the oil and cook until soft, stirring occasionally, about 10 minutes.
• Remove the onion mixture from the heat to a small bowl and allow to cool.
• Mix together flour, baking powder, turmeric, 1 teaspoon salt, and 3/4 teaspoon black pepper in different small bowl.
• Place eggs, chopped basil, and cooled onion mixture in large bowl and whisk to blend well.
• Add flour mixture to eggs a bit at a time, whisking well to incorporate it all. Add the Parmesan cheese to the egg mixture and blend well.
• Fold in the cauliflower florets gently, trying to keep from breaking them up.
• Transfer the cauliflower-egg mixture to the prepared pan and spread it as evenly as possible. Top with reserved, separated onion rings.
• Place on center rack of the oven and bake for 45 minutes, or until it is golden brown on top and set. You can test it by inserting a knife into the center; it should come out clean.
• Remove cake from oven and allow to cool on a rack for at least 20 minutes before releasing the sides of the pan to serve. (Do not try to serve it while it is very hot.)

Notes

The cake is best served slightly warm or at room temperature. It can be made a day ahead of time. Wrap well and refrigerate.

Adapted from Yotam Ottolenghi in Plenty More