Our Version of Ottolenghi Cauliflower Cake
The famous Ottolenghi Cauliflower Cake is one of our favourite vegetarian meals to make at home! Lovely served warm with a side salad, and makes amazing leftovers to take to work the next day! We have made a few tweaks to adjust the flavour to just how we like it and served the Cauliflower Cake with Harissa Mayo on the side! But all the credit, of course, goes to Yotam Ottolenghi!
Equipment
Instructions
- Break the cauliflower into medium sized florets. Place them in a large pan and pour boiling water over them. Simmer on low heat for approx 15 minutes, or until cauliflower is soft, but not disintegrating. Drain and let them steam in a colander for a few minutes.
- Whilst the cauliflower is cooking, peel the onions and cut a few round slices off one end of the onion (you will use these to decorate the cake). Chop the rest of the onion.
- Heat the olive oil in a small frying pan on low-medium heat. Add the chopped onion and mixed herbs and sautee for 10 minutes, stirring once in a while. Your onion should soften but don't let it brown.
- Once soft, remove from the heat and leave to cool down to room temperature.
- At this point, preheat the oven to 200°C Fan. Line the base and sides of an 18cm (7in) springform cake tin with baking parchment. Melt a knob of butter in a small saucepan, and using a pastry brush, generously brush the bottom and sides with butter. Then sprinkle the sides with nigella seeds and swish them around to distribute around the sides of the tin. Place the tin in the fridge while you carry on with the cake mixture.
- Tip the onion with all the oil into a large bowl. Crack in all the eggs, add 2 teaspoon of harissa and whisk well, then stir in the basil leaves (we keep them whole, but you may choose to chop them up). Add the flour, baking powder, turmeric, grated parmesan, ½ teaspoon of salt and some black pepper. Whisk again.
- Add the coked cauliflower florets and stir them in gently, trying to cover them all in batter but keeping the florets whole.
- Pour the cauliflower cake mix into the prepared cake tin. Arrange the onion rings on top in a decorative manner.
- Bake for 45-50 minutes, a skewer inserted into the middle should come out clean when cooked.
- Once cooked, remove the cake from the oven and leave at room temperature for 15-20 minutes before serving. Wrap any leftovers in clingfilm or foil and keep in the fridge. Bring the cake to room temperature before serving any leftovers.
- To make the sauce, swirl harissa in mayonnaise and serve it alongside the cake.
Notes
Serving: The Cauliflower Cake is best served warm or at room temperature with a fresh green salad, and a yoghurt or mayo-based sauce.
Nutrition
Calories: 700kcalCarbohydrates: 46gProtein: 35gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 396mgSodium: 1673mgPotassium: 751mgFiber: 5gSugar: 6gVitamin A: 1272IUVitamin C: 72mgCalcium: 726mgIron: 5mg
Tried this recipe?Let us know how it was!