Cauliflower cake

February 11, 2015

I was more than happy when I received Ottolenghi’s new book, Plenty more.I used to read his recipes in the Guardian and watched some of the posts on FB.

Since I got the book, I already tried 6 or 7 recipes.I do agree I slightly modified some of them, but I was more than satisfied about the results.I like his style.In one of his recipe, he talked about how he likes some “drama in the mouth” when he eats. That’s surely what I’m looking for, too, when cooking something.In my case, it’s about some sourness or slightly bitterness.


Cauliflower, by its nature, it doesn’t have so much in common with acid tastes.That’s why many people probably consider it blunt.Let me tell you that cauliflower souffles are great when combining the right amount of cheese and Parmesan.It’s also great in stews with bold spices.And you should also try it raw,chopped like a couscous texture.It saves all the goodness of nutrients and gives a more bright flavor.Is surely clear for everybody that fruits are vegetables are good for our health, mostly because they are packed with various amounts of vitamins and minerals.I’m saying this loud and clear because for a long period of time I thought that proteins are everything, and it’s not quite like that.It has been scientifically demonstrated that our generation consumes higher amounts of proteins than needed, when we only have to concentrate on the right amount of essential amino acids. Which are also found in fruits and vegetables.Cauliflower happens to have a high-quality amount of protein, meaning all the essential amino acids.It also scores very well on the amount of vitamin C, about 77% of the daily requirements,vitamin K, folate, potassium, calcium, manganese (source Nutrition Data).


The other surprising ingredient here is kamut. I’m totally in love with it, and it seems that my kid loves it too:) This is one of the adjustments I made on the original recipe.I replaced the white flour with milled kamut and quinoa, which gives a nutty aroma.I also reduced the number of eggs required and the result was still well raised and fluffy.


1 small cauliflower (cut into florets)

1 medium red onion

1/2 tsp chopped dry rosemary

4 eggs

fresh basil (about 10 leaves)

1 tsp dry basil

70 g milled kamut

50 g milled quinoa

5 g baking powder (aluminium free)

pinch of turmeric

150 g grated goat cheese

20-30 g grated Pecorino cheese

60 g sheep yogurt

1 tbsp white sesame seeds

1 tsp nigella seeds

butter for greasing the tin

salt and freshly ground black pepper

Place a saucepan half filled with water and with a pinch o salt to heat.When it starts to simmer, place the cauliflower florets and cover with a lid.Let it simmer for 10-15 minutes.They should be tender, but not mushy.Strain and set aside to cool.

Preheat oven to 180 degrees, with ventilation.

Cut a couple of slices from the red onion, set aside.Chop the rest of the onion and place it in a pan with a splash of water, salt and pepper and rosemary.Cook until tender.

In a large bowl whisk the eggs, add the basil, turmeric.Slowly incorporate the milled grains, the baking powder and the salt, whisk again.Grate both cheeses and mix in the bowl, add the yogurt.Gently mash the cauliflower, being careful not to puree them.Put the florets in the mixture above and whisk all.

Grease with butter a 20 cm round tin. Mix together the sesame and the nigella seeds and sprinkle them on its sides and on the bottom of the tin.Pour in the cauliflower mix and arrange the reserved onion rings on top.Bake for 30-40 minutes until a skewer inserted in the middle of the cake comes clean.Serve it warm along with a green leafy salad.



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