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Cauliflower Cake Recipe from Yotam Ottolenghi
Ingredients
  • 1 small cauliflower, outer leaves removed, broken into 1 ¼‑inch/3‑cm florets (1 pound/450 g)
  • 1 medium red onion, peeled (6 ounce/170 g)
  • 5 tablespoon olive oil (75 ml)
  • ½ teaspoon finely chopped rosemary
  • 7 eggs
  • ½ cup chopped fresh basil leaves
  • 1 cup all-purpose flour, sifted (120 g)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon ground turmeric
  • 5 ounce coarsely grated Parmesan or another mature cheese (150 g)
  • Salt and black pepper (to taste)
  • Melted unsalted butter (as needed for brushing)
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds (optional)
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