... Chocolate Chip Sour Cream Coffee Cake. I love a quiche, and I love cauliflower! Suddenly, I’m feeding three mouths instead of two and I’m kind of hoping for leftovers and those delicate little tarts don’t stretch as far as I want them to. Cauliflower is such an afterthought in the normal realm of dinner (or lunch or brunch)! I’ve made many many of your recipies going in thinking, “This is going to be interesting” and you’ve never let me down. You inspire me. I imagine you place the set aside onion rings on top, raw, before you bake the cake? I’m thinking the leftover chocolate souffle cupcakes will be dessert. Debra, do you think it will be terrible to substitute white flour with matzoh meal flour, and would you substitute one to one,.. add potato starch.. any advise? Greetings from Colorado. I have a 10” springform pan and a 9” cake pan. I just made this (yes, 2 years later). I’m always on the hunt for good vegetarian dishes to take to family get togethers, something that will appeal to my vegetarian daughter and, well, everyone else. The second time I added a splash of milk and it still wasn’t enough. Spoon sauce over florets and sprinkle with remaining 2 tablespoons cheese. I’m a big fan of mashed cauliflower, or your cauliflower soup, and both are good enough to keep me from branching out. I do end up putting in more veggies in mine as the custard in this recipe is quite rich as is. Love cauliflower, love Ottolenghi, love Smitten, just saw this recipe. I made this with a side of your dijon brussel sprouts and it was simply magical when the dijon sauce “accidentally” soaked into the “cake” while on my plate. This was awesome! I promise, I don’t do any food styling voodoo in my photos! Worked out fine. http://www.odelices.com/blog/?p=2334. It is every bit as decadent, satisfying and addictive as it looks. Eat within a day, the onions turn a disgusting shade of green and it sweats. Thank you! . I think I put it in at 8:48 and took it out around 10:15:( Great job again, Deb. I have to be gluten free and was wondering if anyone has tried it with gluten free flour. I was hoping you can help me out. (Or, my mother is about to call me and say “Yes you have! We ordered both cook books from Amazon, but haven’t really used the second one as it seemed better for colder weather. It’s one of those veggies that does a lot of heavy lifting in meatless dishes, and it holds flavor so nicely that often times you don’t even end up missing the meat. i was immediately intrigued by the title…and HOLY YUM this looks amazing! Thank you for this recipe! My husband and I both love cauliflower so I will probably make this asap :-). My mom bakes a vegetable loaf similar to this one. ); the fennel, chickpea, tomato and bread stew which was perfectly filling for cold winter nights here in Australia. Looks great! Wow I think this is one of the most unique ‘cakes’ I have ever seen in my life. Go to smittenkitchen dot com if this makes your mouth water. My main changes were to change the weights in the recipe into “American” with cup measurements where I could. Again, this looks amazing… Thank you for sharing! I’ll have to make it for her!! Next time, no turmeric, white onions. Instead of rosemary I used some French Provencial herb mix I had on hand, and poppy seeds by accident instead of sesame. I am seriously in love with cauliflower right now. It reheated like a champ (and tasted great with hushpuppies). I’ve made this once before following the recipe exactly, and then I made it again yesterday with a more random assortment of leftovers in the fridge (broccoli stems instead of cauliflower, which I sauteed with the onions), and about a cup of shredded zucchini. Making it again tomorrow for a potluck lunch. As you say, would prefer to leave out the flour part. a friend of mine brought this to a brunch over the weekend and it was amazing…i’m going to attempt making it for breakfast tomorrow and see how it goes. I saw on another website someone said cumin seeds or nigella seeds. It’s in the oven right now, but I’m making it for tomorrow as Ottolenghi’s recipe said it tastes better the next day. more herbs/seasonings? I’m all about some cauliflower. Thanks for sharing :-). but holy crap! Oh and those pictures of Jacob…what gorgeous hair! I couldn’t believe this title when I read it. I made this with a large cauliflower and 8 eggs on a Friday and it made 6 hearty meals for the two of us, so it was worth the effort. Broccoli Rubble Farro Salad. This was after I managed to: Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. With a salad of mixed greens and some crisp-tender green beans with flaky salt, I’m not sure I’ve ever needed anything else to fill out a meal. Remove from heat and allow to cool. Another extraordinarily easy to prepare and absolutely delicious Smitten Kitchen recipe! I made this cake and loved it! https://tastykitchen.com/recipes/sidedishes/cauliflower-cakes C’est délicieux ! As well as his aubergine one…! Whether you’re serving it hot or cold, for lunch or dinner, we’ve got a cauliflower recipe for you. I love cauliflower…..and with parm???? How did you do it? This cake was so dissimilar in texture to anything I’ve made before that’s harder for me to have an idea of other formats it would work in. To make sure the cake came out of the pan, I made a parchment sling (adhered to the pan with cooking spray), and then buttered the inside of the paper to make the sesame seeds stick. Pam — Ottolenghi suggests parmesan or another aged cheese. I just made this this past weekend for a movie night I didn’t want to be in the kitchen for. I used a generous quarter-cup in the end. I’ve just had this for dinner tonight and loved it. Does it need to be mushy/soft when it’s baking 45 minutes? It would only make the experience disappointing for anyone who makes it at home. It’s the best cookbook I’ve come across in a long time! I preheated the oven with the skillet in it, then add a pat of butter to the hot skillet, swirl it around, toss in the sesame seeds, and pour the batter right in. Hey Deb – Cauliflower was one of those vegetables I was a little iffy about for ever so long, that is until I tasted mashed cauliflower as a lighter type mash & from there on in I’ve seen so many ways to make this little darlin’ do great things. I think even the little guys would like it! I just saw this recipe and had to report that my mother in law, who hates to cook (and, to tell the truth, it doesn’t like her, either) has a similar recipe for a broccoli cake that she makes every Thanksgiving and I love it. I must go soon…, This looks wonderful! New to your website – – thank you!! My copy of Plenty arrived last week and is already heavily bookmarked…. Oooh the sedd crust is an amazing idea. Also, I’ve made a gluten-free version twice with my celiac mom, who uses a pre-made gluten-free flour substitute mix (like Pamela’s or Bob’s Red Mill), and it’s become one of her favorites — it tastes just like the original, you can’t tell it’s gluten free! All of those spices and herbs sound amazing! I actually think I could have put 2 tbsp of butter. I’m going to make it as is the first time, but was wondering how you think it would do in a pastry crust cause I really, really like my savoury cakes in a crust. Looks good. This post links to his book (the most recent at the time), his website, his column in the Guardian, and to the specific column this recipe is from (so, two Guardian links) and credit is given consistently and decisively throughout. The husband loves caulliflower…passing this to him now! Perfect. I have been making this cake for a few years and absolutely love it. Perhaps my little ones will partake of it with gusto! I always think Locatelli just gives you more “bang for your buck”. What happens if you swap pasta for farro but keep the vegetables, cheese and crunchy lid? This is a great looking recipe. Serve warm or at room temperature. It probably makes a better wall of “glue”. The recipe is great! How did you reheat it and do you think it could be frozen? This sounds great! WOW!!!! Yum! I love to try dishes like that. Am a very basic cook, so a little bit nervous about attempting these and will comment again in the relevant posts to let you know how it went. This cake looks better than the best quiche I’ve ever had. They should break when pressed with a spoon. I am very much looking forward to it! Oh, how I love Yotam Ottolenghi! I’ve not made a cauliflower cake, so I’m pretty excited to create one. I was horrified when I asked for the recipe (which she wrote down on a card after a home economics teacher told it to her years ago) for what I thought was quiche and saw that it has Bisquick in it but I got over my food snobbery and continue to make it when I don’t have much in the refrigerator because my kid will eat broccoli in anything. I am going to have to try this when we get home! Or just omit entirely…. I just made the second batch of the week. The sesame seed edge really made a great flavor and texture. But alas, if it came out with what I did, I’m pretty sure anybody can make it! I did all the catering- most of which was straight out of Yotam Ottolenghi’s Plenty. http://www.epicurious.com/recipes/food/views/Fresh-Herb-Kuku-231921. Gen Santanelli — Black sesame seeds have a slightly different flavor but no reason you cannot swap what you have (or poppy seeds, as some have suggested). Plus I’m at high altitude which requires a bit more liquid. I must be living under a rock, never heard of him…and I’m vegetarian! Finally got round to making this as part of my Christmas party food selection – I also did your empanadas (perfect, as ever) and I was absolutely delighted with the results. I had to taste it!! Wonderful!!! Delicious! My favourite Ottolenghi cauliflower recipe is his salad with cauliflower, curried garbanzos and mango. It will be a great way to prepare cauliflower this Winter since it is one of the few fresh (and decent) vegetables available. I saw this and had to make it. I have noticed that stir-frying or using it in a tart (or cake, who knew?) Butter, for greasing pan Deeelicious! ... Plus: 58 classic homemade cake recipes » Quinoa Cauliflower Patties. MM — The issue here would be volume — a regular cake pan in the same diameter might overflow. Incidentally, I used the full serving of parmesan and about 75grams olive oil, and it has an really irresistible flavor and is soft and moist and really just perfect… hmm, I’m leaving the posting and commenting going back for my second slice now! I’ve got my kids hooked on roasted cauliflower (tossed with olive oil and a little kosher salt in the oven for about an hour) and this will be another way of serving it. Hello! Ana. Thanks for the recipe! As a recent convert to your Kitchen, I’ve learned not to question. (The other recipes were from Nigel Slater- somebody else whose recipes always go down well.). Your recipes never fail me. I made it over the holiday weekend, finally got around to having a slice last night and pretty immediately cut a second one for myself. Or do you not think it would work at all? Hmmmm, might be something to try with the half a head of cauliflower remaining from tonight’s curried cauliflower & chickpea stew… Yum! My husband is fully unwilling to own a springform pan, now, since during our last move we found SIX in the house. It sounds delicious. . In the past, I have made something similar but smaller using my cast iron pan. I roasted the cauliflower instead of simmering it (personal preference) and used a 9-inch cake pan instead of a springform (cake came out with no problem). I think I will attempt the cauliflower and caramelised tart first, as living in London I can make it to an Ottolenghi it out (on the to do list tomorrow!). Just had to check in – my husband and I are on a mini weekend in Barcelona and we are eating TAPAS, TAPAS AND MORE TAPAS. I love cauliflower and this brought out all of the great flavors it has. I think I may reduce the oil to about 5 tablespoons. I should go and freeze it now, I think. I was going away for a bit and wanted to get rid of cauliflower and eggs that had been sitting in the fridge — added a couple cloves of garlic in with the onions, used white instead of red onions because it’s what I had, didn’t have basil, rosemary, or turmeric; used paprika and coated the bottom as well as the sides of the pan with sesame seeds since I can’t get enough of them. In my list of cake baking! Thank you. Thank you so much to you both for brightening the week for so many of us with his new pic per posting! I wonder how it would be different with baking powder… Only one way to find out! Can’t make it to London? I love the cauliflower/parmesan combination, and this looks absolutely delicious. The last minor hurdle was not having a red onion so I used shallots and just to have something to decorate the cake with I used half a red pepper (the other half I sauteed with the onion). I did not have tumeric so I substituted sweet curry powder and I used panko bread crumbs instead of sesame seeds. Delish. I tried making bacon and egg muffins for breakfast once, but I couldn’t get my mind around the texture (being one that called for sweet things) and the flavour (fry up). 1. use 2 larger than medium heads of cauliflower And I definitely agree that it serves closer to 8; it’s remarkably filling. I understand it may not be as dense or fluffy, but I cannot eat the flour. You never fail to amaze me! I won’t say why for fear of grossing out other people. You know Deb, I LOVE your recipes, your pics, your writing, but the REAL reason I check in nearly daily is for the latest pic of Jacob. @Homegirl  That cake sounds exactly what I have been looking for when some friends come for lunch in a few days. I found the flavor a bit lacking, and I think I would have preferred an egg-only base rather than the cakier consistency of the egg + flour. I don’t have turmeric. This cake is so simple and delicious. Simply delicious. Thank you. Break cauliflower into medium florets (this will cause less mess than chopping it). Preferably almond flour as a sub? celia — I don’t think I’ve ever had one. So I have been drooling over the cauliflower caramelised onion tart for a few weeks, but as I get home so late from my commute, never have time to bake in the evenings. Put the sesame seeds in the pan and toss them around so that they stick to the sides. All in all it was pretty good and impressive. 1/2 teaspoon ground turmeric I would like to make it for an upcoming dinner but would have to make it a day ahead. Yum yum yum yum yum yum! Stir in cauliflower gently, so most pieces remain intact. Then toss them around to coat and spread them onto a sheet pan. It is just beautiful! halving this and prepping it all the night before to bake tomorrow morning – crossing my fingers it turns out as good as it sounds! I used 8 large eggs, but after putting in two cups of flour, my batter was waaaaay too thick so I dropped in just a bit of milk until it was creamy again. Thumbs up all around the table! The cake looks great, though! I used about 3 tablespoons. My pocketbook appreciates it. Delicious! Cover with water and simmer over medium-high heat until the florets are quite soft, about 15 minutes. I still happen to love it so I’m sure I’d love this! This is a FANTASTIC recipe. I really hope this turns out tasty. I’ve never seen a savory cake recipe before, but I really rather liked it. I only used 1 teaspoon? Fingers crossed and good thoughts coming your way, @CLEM, ‎05-02-2018 never had this kind of crust before though! Also, thanks for the nice tweet before! I am not sure. lovely. I’m thinking a skinny slice of your cauliflower cake on top of a toasted slice of bagette -and voila – just another tapas item! It made such a beautiful presentation too! I don’t have a springiform pan and did it in a regular round cake pan, turned out great. Came out great, although I think I may have overbaked it a bit–40 minutes. I’m curious as to the cooking time. Just made this! Any thoughts on making this gluten free? Smitten Kitchen. I’m even more intrigued that your baby enjoyed it. And I also have a new mouth to feed and little time and never seem to have leftovers anymore. I made this over the weekend and it is just wonderful! I grew up eating it when it had been boiled to within an inch of its life and couldn’t believe it could be anything other than bland and watery. Since there are only two of us, I halved the recipe from Smitten Kitchen. ), basically whatever extra I have lying around. I love finding new ways to prepare it. The reason for the springform is so the cake can be easily removed. I bet I could halve the recipe and make it in a loaf pan, no? Anything with cheese and cake in the title is a must-make for me! I don’t think you would be able to tell it was gluten free. This sounds like something I’d really enjoy! That Otto’s one flippin’ genius. I make frittatas often and I sometimes find them dry short of adding a ton of fat. And the only negative is that it takes longer to cook (1 hr 30 min to 1 hr 45 min, plus pre baking the crust). I’ll be trying this recipe tonight. (about 250 ml. Even my husband liked it and went back for more. Pour in the cauliflower batter, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown and set. LINDSAY CHRISTIANS Fish tagine with couscous from “The Jewish Cookbook” — This summer-to-fall tagine, stuffed with zucchini, carrots, little potatoes and tomatoes, calls for a firm fish like snapper or lake trout. Can I omit the flour and do the recipe the same? I sent a picture of it to my cousin in Hamburg who went to cooking school a few decades ago, and she asked me what kind of sauce I would be serving with it. It lost a lot of moisture while in the fridge and heated up oddly (weirdly crunchy in places, super squishy in others). Try it if you haven’t already! ‎05-02-2018 I think I should try this out. I fully agree about cauliflower: it’s fantastic and often forgotten. I was planning to take this to a dinner, but it’s a 45-minute drive. A slice please!! or an 8”x3″ round pan)? The popularity of all these cauliflower dishes is evident in the availability of pre-riced cauliflower widely available at most grocery stores. Made this yesterday, and it’s delicious! Thanks for the lowdown! Anyway, tonight I made it with sauteed mushrooms and have to say, that took it over the top. Just doubled the saute time. I think part of the wonder of this dish is that the name, ‘cauliflower cake,’ is just so unappealing, in sharp contrast to the lovely result. Also I subed the super awesome israeli Feta from TJs for the parm. my version is in the oven. Thanks for the inspiration! Allow to come to a golden brown, about 5-7 … of olive oil would be more like 1/3 cup. So good! One ‘procedural’ note: I placed the well-drained florets in the pan and poured the batter over them. Will have to try to make something. Mmmmm. But the flavor was there (I used the full 1/2 cup oil), so I was happy. This is lovely, but cauliflower freaks me out. This made an exceptionally good dinner last night, and we’ve just had leftovers for breakfast spread with requeijao (a Brazilian cream cheese), and enjoyed it even more cold – that lovely earthy turmeric flavour seemed to develop overnight. I am doing gluten free for a few weeks so I may adapt more like a quiche with egg and cream and no crust? 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