Ottolenghi's cauliflower frittata/cake

This dish by Ottolenghi has fast become on of my go-to dishes to make with cauliflower. Sometimes I find it difficult to know what to do with a cauliflower. Overcooking it and it goes soggy and sometimes cauliflower can also have a bitter taste if not cooked well. When I do get a cauliflower I make my aloo gobi as its quick and easy and I usually always have the ingredients for that in the house. 

However, since finding this recipe I always have something tasty to make with cauliflower if I am stumped for ideas. This recipe by Ottolenghi from his book Plenty More is a true winner. This is not a sweet cake with a vegetable (like courgette cake or carrot cake), but it is almost like a frittata where cauliflower florets are mixed into a savoury egg batter. You use baking powder to give the "cake" some lightness and then the mixture is poured into a springform and them baked in the oven until risen and golden. Other ingredients include onions, fresh herbs, basic and turmeric for that yellow colour! 

This recipe is also very forgiving. The recipe by enough for 8 people - so if I want to make it just for me and Yogesh I just halve the quantities so we enough for one dinner and then lunch the next day. Serve with a simple mixed salad for a healthy and satisfying meal!

Ingredients
Serves 6-8
1 small cauliflower outer leaves removed, cut into small florets
Boiling water for cooking the cauliflower 
2 medium shallots or 1 large white onion finely chopped
1 small red onion cut into rings 
Good glug olive oil + olive oil for brushing
1 tsp finely chopped thyme or rosemary 
6 eggs the original recipe uses 7 eggs - but I have found these gives a really "eggy" consistency which can detract from the cauliflower - so I prefer to use 6 eggs instead of 7. 
Handful basil leaves chopped + few whole for decoration
120g (1 cup) all-purpose flour sifted
1 1/2 tsp baking powder
1/2 tsp ground turmeric
150g grated Parmesan or any other strong mature cheese (like gruyere or cheddar)
1 tbsp white sesame seeds
1 tsp nigella seeds
Salt and freshly ground black pepper

 

Method
Prep time - 30 minutes, cook time - 45 minutes

• Preheat the oven to 200ºC/180ºC Fan. Line the base of a 24cm springform cake tin with baking paper. 
• In saucepan, add the cauliflower florets with a pinch of salt and cover. Simmer for 10-15 minutes until the florets are soft. You should be able to pierce them easily with a knife. When they are soft, drain and set aside.
• Place a frying pan on medium heat and add the chopped shallots with a good glug of olive oil, the rosemary or thyme. Cook for around 10 minutes on a medium heat until they a soft. When cooked, set aside in a large bowl. 
• To the onions, add the eggs, basil and whisk well. Add the flour, baking powder and turmeric, Parmesan, pinch salt and plenty of freshly ground pepper! Mix well until well combined. Finally, add the cauliflower florets. Mix gently to ensure they don't break.
• Brush the sides of your lined springform tin with a little more olive oil. Mix together the sesame seed and nigella seeds. Toss them around the inside of the pan so that they stick to the sides. 
• Carefully pour the cauliflower-egg mixture into the tin and spread evenly. Arrange the red onion rings on top.
• Place in the centre of the oven and bake for 45 minutes until golden brown, risen and set. Like a cake, a knife inserted into the centre should come out clean (the same way as a sweet cake). 
• Remove and let cool in the tin for 10 minutes before removing carefully from the tin and decorating with a few basil leaves. Serve warm with a fresh mixed salad!