Virtuous cauliflower cake

Ingredients

• 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

Instructions

1. Preheat the oven to 180°C.
2. Line a spring-form tin with greased baking paper.
3. Break the cauliflower into florets and boil for five minutes, drain.
4. 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.
5. Sift the flour into the beaten eggs, add the cheese and grind over some pepper.
6. Stir in the parsley, cauliflower, onion and peppers.
7. Pour into your prepared spring-form tin.
8. Bake 40 minutes then…
9. Take the cake out of the oven and leave it to cool a little, then take off the cake tin and the baking paper.