Wednesday, October 14, 2015

Cauliflower Cake and a Guest Post


I have been invited to write a guest post for Dena from Gathering Flavors. If you’ve ever met Dena you are in for a real treat. I can’t remember exactly how I first discovered her blog but I was instantly impressed by the beauty of her photography, her recipes and style of writing. It’s funny how you can meet someone in this internet world and feel like you have so much in common with them. Please stop by Gathering Flavors to see the recipe for Cauliflower cake and to check out her beautiful blog.

Recipe has been slightly adapted from, “Plenty More”, a cookbook by Yotam Ottolenghi.

I’ve been a fan of Yotam’s for ages. He is a chef that knows how to make vegetables the front and center of a meal. Take this cauliflower cake; sometimes cauliflower can be bland. But not here, the vegetable is celebrated with wonderful spices and herbs to make a delicious comforting dish. As this little gem bakes in the oven your home will be filled with the most amazing aroma. And in the end no one will miss the meat.

There was one thing that was kind of odd to me. The recipe called for 1/3 teaspoon of turmeric, not a problem right. Well when I went to grab for my measuring spoons, (I have 2 different sets) there was no 1/3 teaspoon, on either set. That struck me as a little strange, are they all like this and I never paid attention. Hmm……..

I followed the recipe fairly closely except I roasted the cauliflower and did not use as much olive oil and was very happy with the results. I hope you are too.

Ingredients:

1 small cauliflower (cut into 1 to 1 ½ inch florets)
1 medium red onion (divided) (cut 4 rounds of end, coarsely chop rest of onion)
3 to 4 tablespoons olive oil (divided)
½ teaspoon fresh rosemary (finely chopped)
7 large eggs
½ cup fresh basil (chopped)
1 cup all-purpose flour (sifted)
1 ½ teaspoons baking powder
1/3 teaspoon ground turmeric
1 ½ cups grated Parmesan cheese
2 teaspoons sesame seeds
Salt and pepper

To prepare:

Preheat oven to 400°F

Line baking sheet with aluminum foil or lightly coat with oil. Add cauliflower florets and drizzle with olive oil and toss to lightly coat. Bake about 25 to 30 minutes, until lightly browned. Remove from oven, set aside.

Prepare a 9 ½ inch spring form cake pan by buttering sides and bottom of pan. Add parchment to the bottom, first drawing a circle, sticking onto the buttered bottom and then butter the top of the parchment. (Yotam melts butter to do this, I used a pat of butter and a paper towel, also he uses parchment around the sides too.) Add seeds to the sides of the inside of pan.

In a small skillet add 1 to 2 tablespoons olive oil, rosemary and coarsely chopped onion. Sauté about 10 minutes, stirring occasionally until softened. Remove from heat, set aside.

When onions have cooled add to a large bowl and add eggs and basil, whisk well, then add flour, baking powder, turmeric, Parmesan and a little black pepper. Whisk until smooth, then add cauliflower.



Pour cauliflower mixture into prepared spring form pan. Spread evenly, top with the red onion slices.

Bake for 30 to 40 minutes, until golden brown and knife inserted in middle comes out clean. Let set for at least 20 minutes before serving, remove from pan.

Cake is best served warm or room temperature. Cut into slices. Serve along side a nice green salad. Enjoy!


Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

71 comments:

  1. Cheri:
    I love that we share so much together.
    D

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    1. Thanks Dena, I had a wonderful experience.

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  2. This sounds wonderful and I'm also a big fan! Heading over to check out Dena's blog!

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  3. This sounds delicious. Cauliflower and rosemary go so well together!

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  4. Totally delicious! And it would make a great lunch with some side salad.

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  5. while i only recently jumped aboard the ottolenghi bandwagon, i LOVE his recipes! this looks delicious, and i love the beautiful onion placement on top! :)

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    1. Thanks Grace, I just ordered his new book Nopi, waiting for it to be released.

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  6. This looks delicious, I have enjoyed several of ottolenghi's recipes. Thanks for sharing.

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  7. I love cauliflower and this is a great recipe to try! I don't have a 1/3 teaspoon measure either...

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    1. Hi Monica, so it must be an unusual measurement? never thought about it before.

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  8. So nice recipe, I love the flavour of cauliflower. .seems it is very tasty recipe..will try..I want to ask one thing if you do not mind..Are you Indian? ??

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    1. Thanks Moumita, no I'm not Indian but I love, love the food:)

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  9. This sounds delicious, Cheri! Next time I'm at the farmers' market I'm going to pick up a cauliflower just so I can make this!

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    1. Oh thanks Susan, hope you enjoy this as much as we did.

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  10. This recipe just saved me, Cheri. I was running out of ideas for dinner tonight. Looks delicious!

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    1. Thanks Coco, loved your sweetened rose petals.

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  11. This sounds similar to kuku, which is a Middle Eastern cake with eggs and herbs. It's one of those recipes I've been meaning to make for at least 15 years! I just can't get my hands on so many herbs at the one time. Anyway, a 1/3 teaspoon is grabbing a teaspoon measure and guessing a third. It's still quite a lot of turmeric. :)

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    1. Hi Johnny, I looked up kuku and your right this does sound similar. Hope you get the chance to make this soon it is delicious!

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  12. Popping over to check out your post, Cheri. Looks fabulous!

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  13. What an interesting cake. It seems a bit like a quiche or a frittata. Beautiful flavours here and perfect served with a side salad xx

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    1. Hi Charlie, really you have described this perfectly, the only difference is that flour and baking powder is added.

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  14. You know I love his recipes, too. I think his measurements are such because they try to convert from metric to our system which throws everything off a touch. Love the sound of this one!

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    1. You know Abbe, that makes perfect sense, that's probably exactly what it is. Thanks!

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  15. That is simply beautiful. The book is also gorgeous! This looks amazing!!!

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  16. That is simply beautiful. The book is also gorgeous! This looks amazing!!!

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  17. This is really lovely but I must tell you that when I see the word cake, I expect frosting. :) I adore that book too.

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    1. Hi Maureen, Oh I'm sorry, I think he uses the word cake in the title because it has flour in it.

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  18. That's so special that you're doing a guest post, and this cauliflower cake looks delicious!

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  19. I love the sound of this, great book, always nice to make internet friends too!

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    1. Thanks Caroline, I agree......it is really nice.

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  20. I don't think I have ever bought cauliflower before. This looks delicious!

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    1. Hope you get a chance to try it Cathleen, it is delicious.

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  21. This cauliflower cake sounds so good, Cheri! This is such a unique recipe, and it looks delicious!

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  22. I have 3 sets of measuring spoons and none of them have a 1/3 measure. How strange that the editor did not pick that up!

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    1. Hi Tandy, it is kind of strange, I started to doubt myself about that measurement.

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  23. This looks delicious, Cheri! And now I will forever be on a search for a set of measuring spoons that includes a 1/3 teaspoon! Of course, we all own 1/3 tablespoon, it's just that they never tell us... Have a great day. I am on the East Coast freezing! :)

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    1. Hi David, the east coast freezing.......oh how wonderful, can't wait to hear what you guys have been up to. It rained a little here today. Take care!

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  24. never heard andy cauliflower cake before, tempting to try!
    Dedy@Dentist Chef

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  25. never heard any cauliflower cake before, tempting to try!!!
    Dedy@Dentist Chef

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  26. I tried cauliflower cake for the first time last week and it was unbelievably tasty! Ill be trying your recipe - thank you for this!

    theglowwithin.com

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  27. I tried cauliflower cake for the first time last week and it was unbelievably tasty! Ill be trying your recipe - thank you for this!

    theglowwithin.com

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  28. Hi Cheri, a new recipe to me. So different and it looks great. Happy weekend.

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  29. Yotam was on TV this morning over here while I was eating my breakfast, Cheri! I love his recipes!
    At first I thought this was like an omelette but I guess with all that flour in it must be more pancake-y ... mmm, delicious!

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    1. Hi Helen, yes, it's kind of like a cakey frittata. Thanks!

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  30. I could eat this all day long!!! I just got some new measuring spoons and there is a 1/3 teaspoon along with a 1/32, 1/64, etc. I don't think those will be used much at all :)

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    1. Hi Liz, I will have to check that out, how interesting.......

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  31. Dear Cheri, I have a very soft spot for Yottam Ottolenghi´s recipes (as you probably know) - and I am currentkly cooking my way through his latest cookbooks NOPI - his cauliflower cake recipe has been on my mind for way too long . after seeing it here, again, I should really be making it now - your version looks utterly delicious!
    Andrea

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    1. Thanks Andrea, I should be receiving my copy in the mail today, love that Amazon.

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  32. Let them eat cake...All day long if it is as yummy looking and sounding as Cheri's Cauliflower Cake!

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  33. What an amazing recipe, Cheri. I can have this for all my meals. SO YUMMY!

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  34. This looks yummy, Cheri! Is it kind of like eating a quiche without a crust? I love all the spices and herbs in it and the cauliflower.

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  35. Thus s simply awesome I should try this..yum yum

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  36. That's so pretty..and I love cauliflower.

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