Yotam Ottolenghi's Cauliflower Cake From 'Plenty More'
Cuisine: Paleo Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
Adapted from Yotam Ottolenghi's newest cookbook, 'Plenty More.'
What You'll Need
  • 1 small cauliflower, outer leaves removed, broken into 1¼-inch florets (about 4 c.)
  • 1 medium red onion, peeled
  • 4 tbsp. grapeseed oil
  • ½ tsp. minced fresh rosemary
  • 10 eggs
  • ¼ c. of almond (or whatever kind) milk
  • ½ c. fresh basil leaves, chopped
  • ½ c. almond flour (meal, whatever you want to call it, I whizz almonds in the vitamix to make this I'm not too bothered about using blanched ones for most things, I like the rusticity of it.)
  • ½ c. arrowroot flour
  • 2 tbsp. coconut flour
  • 2 tsp. aluminum free baking powder
  • 1 tsp. aluminum free baking soda
  • ⅓ tsp. ground turmeric
  • ¾ c. nutritional yeast (or quality parm if you're not hung up on using dairy, parmesean is one of the best cheeses to eat if you're lactose intolerant, or eating paleo like I do - which, as we've established before, I do to keep my blood sugars down and dairy isn't a problem for that.)
  • Melted ghee or coconut oil, for brushing
  • 2 tbsp. white + black sesame seeds
  • Sea salt and fresh ground black pepper to taste
How You Do
  1. Preheat oven to 400 F. Simmer the caulifower in a pot of water with a dash of salt for about 15 minutes (until the florets are soft and break apart.) Drain in a colander and set aside.
  2. Grab the red onion, peel and cut round slices, around ¼ inch thick using up half of the onion and mince the other half. Set the rounds aside and sauté the minced with the grapeseed oil and rosemary unitl soft (8-10 m.). Remove from heat and put in a bowl into the fridge to cool.
  3. Meanwhile, measure your flours (almond, coconut and arrowroot) along with the baking soda and powder and sift to combine. In a seperate bowl whisk the 10 eggs with the basil, tumeric, nutritional yeast (or parmesean), 1 tsp. of sea salt and lots of fresh ground pepper. Next whisk (until smooth) the flour/baking powder and soda mix adding in the cooled onion/rosemary action and nut milk.
  4. Gently fold in the dried cauliflower into your eggy mixture, set aside and line the base and sides of a 9 ½ inch springform pan with parchment paper. Brush the sides with melted ghee (or coconut oil) and toss your sesame seed mix around the inside of the ban to coat all of the edges of the pan with the seeds. Pour the batter into the pan, spreading it out evenly and place your reserved onion rings on top. Bake for about 45-50 m. until risen and golden brown. A skewer should come out clean when ready. Let sit for at least 20 minutes before eating. Tastes way better at room temp.! We've enjoyed this with light, brothy soups or big crunchy salads, as a snack or for breakfast, it really is versatile.
Recipe by They Roar at http://www.theyroar.com/2015/03/ottolenghis-cauliflower-bread-made-paleo/