Yotam ottolenghis cauliflower cake
Yotam Ottolenghi is renowned for his vibrant, vegetable-forward dishes that celebrate the richness of flavors and textures. One of his standout creations is the cauliflower cake, a delightful blend of savory ingredients that come together to create a dish that’s both comforting and sophisticated. This recipe is an elegant alternative to traditional cakes, and it brings a unique twist to your table. With its beautiful golden crust and tender interior, this Yotam Ottolenghi-inspired cauliflower cake is perfect for brunch, lunch, or even as a stunning side dish for dinner.
Reasons to Love Yotam ottolenghis cauliflower cake
There are countless reasons to adore Yotam Ottolenghi’s cauliflower cake. Here are just a few:
- Flavorful: The combination of roasted cauliflower, aromatic herbs, and rich cheeses creates a symphony of flavors that will tantalize your taste buds.
- Versatile: This cake can be enjoyed warm or at room temperature, making it perfect for various occasions, from casual gatherings to elegant dinner parties.
- Nutrient-Rich: Packed with vegetables and high-quality ingredients, this dish is not only delicious but also nourishing.
- Eye-Catching: The vibrant colors and texture of the cake make it a showstopper on any table.
- Simple to Make: Despite its gourmet appearance, the recipe is straightforward and doesn’t require advanced cooking skills.
Ingredient Breakdown
To create your Yotam Ottolenghi’s cauliflower cake, you’ll need the following ingredients:
- 1 small cauliflower (outer leaves removed, broken into 3 cm (1 1/4-inch) florets – about 450g or 4 cups)
- 1 medium red onion (peeled, about 170g or 6 ounces)
- 75ml (5 tablespoons) olive oil
- 1/2 teaspoon finely chopped rosemary
- 7 large free-range eggs
- 1/2 cup basil leaves (chopped)
- 120g (1 cup) all-purpose flour, sifted
- 1 1/2 teaspoons baking powder
- 1/3 teaspoon ground turmeric
- 150g (1 1/2 cups) coarsely grated Parmesan or another aged cheese, or a mix of cheeses
- Melted unsalted butter (for brushing)
- 1 tablespoon white sesame seeds
- 1 teaspoon nigella seeds (also known as black caraway)
- Salt and black pepper (to taste)
Prep & Cook Tools
Before you dive into the cooking process, gather the following tools:
- Large Pot: For boiling the cauliflower florets.
- Colander: To drain the cauliflower after boiling.
- Large Mixing Bowl: For combining the ingredients.
- Whisk: To beat the eggs and mix the batter.
- Oven-Safe Baking Dish: To bake the cauliflower cake.
- Spatula: For folding the ingredients together.
- Brush: To apply melted butter on the cake.
Yotam ottolenghis cauliflower cake Made Stepwise
Creating Yotam Ottolenghi’s cauliflower cake is a delightful experience. Follow these steps for a flawless result:
Step 1: Prepare the Cauliflower
Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until they are tender but still firm. Drain them well in a colander and set aside.
Step 2: Sauté the Onion
In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in the finely chopped rosemary and cook for an additional minute. Remove from heat and let it cool slightly.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs until they are well combined. Add the chopped basil, remaining olive oil, and a good pinch of salt and black pepper. Mix until everything is incorporated.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the sifted all-purpose flour, baking powder, ground turmeric, and half of the grated cheese. This will ensure even distribution of the leavening agents and spices.
Step 5: Fold Everything Together
Gradually add the dry ingredients to the egg mixture, stirring gently until just combined. Then, fold in the sautéed onions and the cooked cauliflower florets. Be careful not to overmix; you want to keep the cauliflower pieces intact.
Step 6: Prepare for Baking
Preheat your oven to 180°C (350°F). Brush your baking dish with melted unsalted butter, ensuring it’s well coated. Pour the cauliflower mixture into the prepared dish, smoothing the top with a spatula.
Step 7: Add Finishing Touches
Sprinkle the remaining grated cheese evenly over the top. Then, sprinkle the white sesame seeds and nigella seeds for a crunchy texture and additional flavor.
Step 8: Bake
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Once baked, remove the cauliflower cake from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy the delightful flavors!
Seasonal Spins
This recipe is wonderfully versatile and can be adapted to suit seasonal ingredients. Consider trying these variations:
- Spring: Incorporate fresh peas and mint for a bright, refreshing twist.
- Summer: Add sun-dried tomatoes and feta for a Mediterranean flair.
- Fall: Use roasted butternut squash and sage to create a warm, autumnal flavor.
- Winter: Mix in grated carrots and chopped spinach for added nutrition and color.
Behind-the-Scenes Notes
- This Yotam Ottolenghi’s cauliflower cake is great for meal prep; it stores well and can be reheated in the oven or microwave.
- Feel free to experiment with different cheeses based on your preference or what you have on hand. Aged gouda or sharp cheddar would also work beautifully.
- For an added depth of flavor, consider roasting the cauliflower florets with a drizzle of olive oil, salt, and pepper before incorporating them into the batter.
- This cake can also be served as a main dish alongside a simple salad or as a side dish with grilled meats.
Make-Ahead & Storage
You can prepare Yotam Ottolenghi’s cauliflower cake in advance. Here are some tips for make-ahead and storage:
- Make-Ahead: The batter can be prepared a day in advance. Store it in the refrigerator until you’re ready to bake.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the baked cake for up to a month. Thaw it overnight in the fridge before reheating.
Questions People Ask
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower; just make sure to thaw and drain it well before adding it to the batter to avoid excess moisture.
What can I substitute for Parmesan cheese?
If you prefer a different cheese, aged gouda, or a mix of sharp cheddar and mozzarella can work wonderfully in this recipe.
How can I make this recipe gluten-free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or almond flour, adjusting the baking powder as needed.
Can I add more vegetables to the cake?
Absolutely! Chopped spinach, grated zucchini, or even roasted bell peppers can be delicious additions to enhance the flavor and nutrition of your cauliflower cake.
Bring It Home
Yotam Ottolenghi’s cauliflower cake is a culinary delight that brings together comforting textures and flavors in a beautiful presentation. Whether you’re hosting a brunch or looking for an impressive side dish for dinner, this recipe will surely become a favorite in your repertoire. With its versatility, you can adapt the ingredients to suit the season or your personal taste preferences.
The next time you find yourself with a small cauliflower, remember that you can transform it into something extraordinary. With just a handful of ingredients, you’ll create a dish that delights both the eyes and the palate. Embrace the magic of cooking, and let this Yotam Ottolenghi-inspired cauliflower cake be the star of your next meal!
Yotam ottolenghis cauliflower cake
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until they are tender but still firm. Drain them well in a colander and set aside.
- In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in the finely chopped rosemary and cook for an additional minute. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the eggs until they are well combined. Add the chopped basil, remaining olive oil, and a good pinch of salt and black pepper. Mix until everything is incorporated.
- In another bowl, whisk together the sifted all-purpose flour, baking powder, ground turmeric, and half of the grated cheese. This will ensure even distribution of the leavening agents and spices.
- Gradually add the dry ingredients to the egg mixture, stirring gently until just combined. Then, fold in the sautéed onions and the cooked cauliflower florets. Be careful not to overmix; you want to keep the cauliflower pieces intact.
- Preheat your oven to 180°C (350°F). Brush your baking dish with melted unsalted butter, ensuring it's well coated. Pour the cauliflower mixture into the prepared dish, smoothing the top with a spatula.
- Sprinkle the remaining grated cheese evenly over the top. Then, sprinkle the white sesame seeds and nigella seeds for a crunchy texture and additional flavor.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cauliflower cake from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature, and enjoy the delightful flavors!
Notes
- This Yotam Ottolenghi's cauliflower cake is great for meal prep; it stores well and can be reheated in the oven or microwave.
- Feel free to experiment with different cheeses based on your preference or what you have on hand.
- For an added depth of flavor, consider roasting the cauliflower florets with a drizzle of olive oil, salt, and pepper before incorporating them into the batter.
