Sunday, February 5, 2017

1046. Cauliflower Savory Cake

This cauliflower savory cake is perfect eaten at room temperature with a leafy simple salad. Now I tasted it while still warm from the oven, and it was good. But when it cooled down to room temp, it transformed to an entirely new beast.
Convenient cold, at room temperature, for breakfast, lunch, or really any time at all, it will taste even better the next day. It was fluffy, tender, and moist from the cauliflower but still well-seasoned with onion, herbs, and cheese. Nigella and sesame seeds add a touch of nuttiness as well as visual impact.

Ingredients: serves 4 to 6

1 small cauliflower, broken into florets
1 medium red onion, peeled
4 Tbsp olive oil
1/2 tsp finely chopped rosemary
7 large eggs
1/2 cup basil leaves, chopped
1 cup flour
1 1/2 tsp baking powder
1/3 tsp ground turmeric
1 1/2 cups grated Parmesan
butter, for brushing
1 Tbsp sesame seeds
1 Tbsp nigella seeds
Salt and black pepper


Preheat the oven to 400F. Boil the cauliflower in a saucepan of water and 1 teaspoon salt for 15 minutes until the florets are quite soft. Drain and set aside in a colander to dry.
Cut 4 round slices off one end of the onion and set aside. Coarsely chop the rest of the onion and saute in a small pan with the oil and rosemary for 10 minutes over medium heat until soft. Remove from the heat and set aside to cool.
Transfer the cooked onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
Line the base and sides of a 9 1/2-inch/24-cm round pan with parchment paper. Brush the sides with butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides.
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, 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. It needs to be served just warm, rather than hot, or at room temperature.

صحة و عافية

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