Cauliflower Cake

This recipe is easy to make and, delicious with just a salad on the side. Wrapped well, this cake will taste even better the next day! Perfect to bring a slice to work, or add it to your child’s lunch bag.

* I recommended below the cooking tools you need to make this recipe.

Serves four to six

-all ingredients used are organic-

Plenty More1 cauliflower, with enough florets to fill 4 cups (leaves and stems removed)

1 medium red onion

5 Tbsp. olive oil

1/2 tsp. finely chopped rosemary

7 eggs

1/2 cup of basil leaves, chopped

1 cup all-purpose or gluten free flour

1 1/2 tsp. baking powder

1/2 tsp. turmeric

Salt and pepper

1 cup freshly grated Parmesan cheese

*Tools you will need: measuring spoons, measuring cup, a 9 ½ inch spring form pan, parchment paper, a small bowl (to break the eggs into), a cooking pot, a small pan or cast iron skillet, small knife for chopping, a colander, and wooden spoons for stirring, whisking and spreading.

Preheat oven to 400

Place cauliflower florets in a pot of water and add 1 teaspoon salt. Cover and simmer for 15 minutes or until cauliflower is soft. Drain and set aside in a colander to dry
Cut 4 round slices off one end of the onion and set aside.
Coarsely chop the rest of the onion and place it in small pan with olive oil and chopped rosemary. Cook for 10 minutes over medium heat until soft. Remove from heat and add it to a large bowl.
Add the eggs and basil, and stir well. Add the flour, baking powder, turmeric, Parmesan, one teaspoon salt, and fresh ground pepper. Stir well and fold in the cauliflower florets.
Line the spring form pan with parchment paper. Fold in the cauliflower mix, spreading in evenly, and arrange the onion rings on top. Place the pan in the center of the oven and cook for 40 mins or until a knife inserted in the middle comes out clean.
Remove it from the oven and leave for 20 minutes before serving as it needs to served warm rather than hot.
Enjoy!

Adapted from Plenty More by Yotam Ottolenghi