The Best Savoury Cauliflower Cake from Ottolenghi
18 December 2024
The Best Savoury Cauliflower Cake from Ottolenghi
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The Best Savoury Cauliflower Cake from Ottolenghi
Savoury Cauliflower Cake: A Delicious Vegetarian Main
If you’re looking for a show-stopping vegetarian dish that’s more than just a side, this Savoury Cauliflower Cake from Ottolenghi is a must-try. We often share this recipe in our Middle Eastern Vegetarian cooking class at Relish Mama, and it’s always a crowd favourite. It is from the cook book Plenty More. The combination of cauliflower, rosemary, eggs, and parmesan creates a wonderfully savoury, flavour-packed cake that will impress any guest. It’s also gluten-free friendly—just swap the plain flour for besan flour (chickpea flour)!
Why This Savoury Cauliflower Cake is a Great Choice
When it comes to vegetarian dishes, it’s always nice to have something hearty and satisfying as a main course. This Savoury Cauliflower Cake from Ottolenghi ticks all the boxes! The cauliflower is first par boiled and then combined with eggs, parmesan, and fragrant rosemary, creating a savoury, satisfying cake that works beautifully for lunch, dinner, or even as part of a weekend gathering. It’s a dish that’s both comforting and elegant, making it perfect for a wide range of occasions.
How to Make the best Savoury Cauliflower Cake from Ottolenghi
This recipe may take a little time, but it’s well worth the effort. Start by breaking the cauliflower into florets and simmering them until soft. While the cauliflower cooks, prepare the batter with eggs, olive oil, rosemary, and a pinch of good-quality turmeric for a vibrant colour & flavour. Mix in the flour, baking powder, and grated parmesan, then gently fold in the cauliflower florets. Once the batter is ready, line a round cake tin and coat it with olive oil or melted butter before adding the batter. Top it off with onion rings and a sprinkle of nigella or sesame seeds before baking.
A Versatile Vegetarian Main Dish
This Savoury Cauliflower Cake isn’t just for special occasions—it’s perfect for any time you want a satisfying vegetarian main. It’s full of flavour, and its hearty texture makes it a great choice for anyone looking for a more substantial meat-free meal. Plus, it can be served warm or at room temperature, so it’s easy to prepare ahead of time.
I truly hope you enjoy making and sharing this dish as much as I do. If you try it, please let me know—I’d love to hear how it goes!
Love Nellie
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The Best Savoury Cauliflower Cake from Ottolenghi
Equipment
- 1 24 cm round cake tin
- 1 Frying pan
- Greaseproof paper
Ingredients
- 1 medium cauliflower 650g-700g
- 1 large red onion peeled
- 80 ml olive oil
- 1 sprig of finely chopped rosemary
- 8-10 large 8 or (10)medium free-range eggs
- 180 g plain flour use besan flour for a gf version
- 2½ tsp baking powder
- ½ tsp ground turmeric
- 220 g grated parmesan or other mature cheese
- Salt and black pepper
- Melted butter for greasing or use olive oil spray
Instructions
- Heat the oven to 180C. Break the cauliflower into medium florets, put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until quite soft. Strain, and leave in the colander for a few minutes to get rid of all the water.
- While the cauliflower's cooking, prepare the batter. Cut a few 0.5cm rings off one end of the onion and set aside (these will go on top of the cake); coarsely chop the rest.
- Heat the oil in a pan and on a low heat sauté the chopped onion and rosemary for approx. 8 minutes. Remove from the heat, leave to cool down. Then add the eggs. Whisk to combine.
- Place the flour, baking powder and turmeric into a large bowl, and add the parmesan. Add 1.5 teaspoons of salt and plenty of black pepper.
- Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir gently, trying to keep some florets whole.
- Use baking paper to line the bottom of a 24cm round cake tin with a removable base. Brush the sides of the tin with butter or spray with olive oil spray. Add in the nigella seeds or sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top.
- Bake the cake in the centre of the oven for 45 minutes or until golden brown and set. Serve just warm or at room temperature.
Notes
Nutrition
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