VEGETARIAN CAULIFLOWER CAKE
Recipe by Yotam Ottolenghi, "Plenty More". This vegetarian dish is meant to be served at room temperature or barely warm, so it's a great make-ahead. I made only half the recipe in a 6 inch springform pan, baking it for 40 minutes. I think it also would make a nice side with a protein of some sort.
Provided by duonyte
Categories Oven
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400ºF/200ºC.
- Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry. (I just steamed the cauliflower).
- Cut 4 round slices, each 1/4 inch/5 mm thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool.
- Transfer the 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 (just enough to incorporate the dry ingredients) 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 springform cake pan with parchment paper. Brush the sides with melted 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.
- 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.
- Note: I could not find the parchment paper, so I just greased the springform pan, and then used a plastic knife to loosen from the pan. It did stick a bit to the sides, not to much to the bottom. I also put aluminum foil around the outside, and it did seep just a little bit. Also, I did not have enough basil, so also used some lemon thyme.
Nutrition Facts : Calories 167.3, Fat 9.7, SaturatedFat 3, Cholesterol 325.5, Sodium 1444.5, Carbohydrate 7.6, Fiber 2.1, Sugar 2.8, Protein 13
CAULIFLOWER CAKES WITH GREEN YOGURT SAUCE
The taste of cauliflower shines through in these baked vegetable cakes served with our zingy yogurt sauce for dipping. Great for grazing party guests
Provided by Jennifer Joyce
Categories Snack
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
- To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.
- Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.
Nutrition Facts : Calories 227 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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