Throwback to June 2017 when Food52’s Cookbook Club took on Yotam Ottolenghi’s plethora of beautiful cookbooks, and everyone was making this intriguing looking Cauliflower Cake from Plenty More…not only did I do the same at the time, but I’ve made it probably 6 times since then because it is just that good!
The recipe can be found online here so I won’t go into any detail about the ingredients or method, but I’ll share how I have tweaked it slightly to make it a bit quicker and easier to throw together as a midweek meal.
Firstly, the cauliflower…
…I do not buy a fresh whole cauliflower, but instead a frozen 500g bag and I cook it in salted water in the microwave for 4 minutes before straining. This happens while I cook the onion (except for the reserved onion rings) with dried rosemary in a nonstick frypan.
My next change is that I add a grated pizza cheese blend instead of freshly grated parmesan to the egg/flour/onion/herb & spice mixture.
My last change is that I use spray oil to grease my casserole dish before sprinkling the seeds into it and rolling them around until they stick.
Then I simply pour the rest of the ingredients into the dish and place the reserved onion on top before baking.
It is such a delightful meal with a side salad and some fresh bread and it gets gobbled up every time without fail. Definitely worth returning to!