Hollie told me that she and her new husband were trying to eat more healthily. So she’d tried making a pizza out of cauliflower. It hadn’t been a success. So I experimented with this cauliflower cake. Tastes good. Looks amazing. You could experiment with substituting the Caerphilly with feta (in which case go easy on the salt).
Serve with ham, and a green salad.
Virtuous cauliflower cake
Serves – 8
- 1 cauliflower
- 1 red onion, peeled and sliced into thin crescents
- 2 green peppers, deseeded and cut into thin strips
- 2 cloves garlic crushed with 1 tsp smoked salt
- 1 tbsp olive oil
- 2 tsp cumin seeds, dry fried and roughly ground in a pestle and mortar if you have time – they will make the kitchen smell wonderful
- 6 large eggs, beaten in a large mixing bowl
- 125g/1 cup/4 oz plain flour
- 150g/1½ cups/5 oz grated cheddar or Caerphilly. If you use Caerphilly you just need to crumble
- 1 small bunch fresh flat-leaved parsley – chopped – you can include some of the stems also
- Indonesian long pepper and a generous sprinkling of salt
- Preheat the oven to 180°C.
- Line a spring-form tin with greased baking paper.
- Break the cauliflower into florets and boil for five minutes, drain.
- Fry the onion and peppers gently for a couple of minutes, then add the garlic and cumin. Continue to cook until the onion is transparent.
- Sift the flour into the beaten eggs, add the cheese and grind over some pepper.
- Stir in the parsley, cauliflower, onion and peppers.
- Pour into your prepared spring-form tin.
- Bake 40 minutes then…
- Take the cake out of the oven and leave it to cool a little, then take off the cake tin and the baking paper.