Flourless Ottolenghi Cauliflower Cake

 

https://www.threelittlehalves.com/2018/06/flourless-ottolenghi-cauliflower-cake.html

Flourless Ottolenghi Cauliflower Cake

* 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (about 500 g)
* 3 tbsp butter, plus some more for buttering the pan
* 1 medium red onion, peeled (6 oz/170 g)
* 5 tbsp/75 ml olive oil
* 1/2 tsp finely chopped rosemary
* 5 eggs
* 9 oz/250 ml sour cream
* 1/2 cup/15 g basil leaves, chopped
* 1/2 tsp baking soda
* 1/3 tsp ground turmeric
* 5 oz/150 g coarsely grated Parmesan or another mature cheese
* 1 tsp nigella seeds
* salt and black pepper


hardware

* 9 1/2-inch/24-cm round baking pan

Preheat the oven to 375ºF/190ºC.

Place the cauliflower florets in a saucepan. Cover with water. Add one teaspoon salt and the butter. Bring to a boil, 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.

Cut four 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 medium bowl, add the eggs and basil, and whisk well. Add the sour cream, baking powder, turmeric, Parmesan, one teaspoon salt, nigella, and plenty of pepper. Whisk until smooth. Add the cauliflower and stir gently, trying not to break up the florets.

Butter the pan. 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 35-40 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 about 20 minutes before serving. Serve slightly warm, or close to the room temperature.