Ottolenghi’s Cauliflower Cake

cauliflower cake-1I’ve had the cookbook “Plenty More” by Ottolenghi for quite a while and hadn’t yet tried out their cauliflower cake recipe yet. But lately I keep seeing the recipe popping up all over the food blogs. My curiosity was peaked, and I had to try it. It was my first time making a savory cake and I must say, I’m a believer.

cauliflower cake-3It was so easy to make. Seriously. I adjusted the recipe by using brown rice flour instead of all purpose flour to give it more nourishment. We ate it with an arugula salad on the side. The best part about it was the my kids LOVED it. I ate leftovers for lunch the next day. I highly suggest you try this out.

What a great way to impress your friends without the stress! My red onions weren’t very vibrant and didn’t look as lovely as they did in the cookbook, but it was still a beautiful and delicious cake.

cauliflower cake-2Cauliflower Cake
Adapted from Plenty More by Yotam Ottolenghi

 

1 medium cauliflower, outer leaves removed, broken/cut into small florets (about 4 cups)
1 large red onion
5 tablespoons olive oil
1/2 teaspoon finely chopped rosemary
7 large eggs
1/2 cup basil, chopped
1 cup brown rice flour
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1.5 cups grated parmesan cheese
Salt and black pepper
Melted unsalted butter, for greasing pan
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds

Preheat oven to 400°F. Place cauliflower florets in a pot with a teaspoon of salt, cover them with water and simmer for 15 to 20 minutes, until quite soft. Drain and let sit in the colander to dry.

Cut 4 round slices, each 1/4 in thick, off one of the onion and set aside. Coarsely chop the remainder of your onion and place in a small saucepan with olive oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time until soft. Remove from heat and allow to cool. Transfer cooked onion to a large bowl, add the eggs, basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 tsp salt, and a healthy pinch of black pepper. Whisk until smooth before adding the cauliflower. Stir gentry, trying not to break up the florets.

Spray the inside of a 9 1/2-inch round springform pan with cooking spray or brush with some of the melted butter. Then line the bottom and sides parchment paper. (Spraying/buttering the pan first will help the parchment stick to the pan.) Mix together the sesame seeds and toss them around in the pan so that they stick to the sides. Pour in the cauliflower batter, arrange the reserved onion rings on top (in any fashion you like) and bake cake in the center of the oven for 45 minutes, until golden brown and set.

 

 

Turkey and sweet corn meatballs with roasted red pepper sauce

 

 

 

 

 

 

 

Our first venture into the Ottolenghi cookbook was these delicious turkey and sweet corn meatballs with a roasted red pepper sauce on the side.

It was so good. The corn kernels added such an amazing texture. The sauce taste really spicy on its own but when paired with the meatballs, the spiciness is tamed.

Everything is in Celsiusand grams so you need to do some conversions if you buy this cookbook. I went ahead and converted it for this recipe though.

Serves 4

100g sweetcorn kernels (fresh or frozen)

3 slices of stale white bread, crusts removed (i used wheat because that’s what I had)

1 pound organic turkey breast

1 free-range egg

4 spring onions, finely chopped

2 tbsp finely chopped parsley

2  ½ tsp ground cumin

1 ½ tsp salt

½ tsp black pepper

1 garlic clove, crushed

Sunflower/Canola oil, for frying

Roasted pepper sauce

4 red peppers

3 tbsp olive oil

1 tsp salt

1 cup coriander, leaves and stalks

1 garlic clove, peeled

1 small mild chilli, deseeded (i used a jalepeno)

2 tbsp sweet chilli sauce

2 tbsp cider vinegar or white wine vinegar

Directions

1)      Preheat the oven to 200C (approx 400F). To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with cling film. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.

2)      For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.

3)      Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients except the sunflower oil and mix well with your hands.

4)      Pour a 5mm depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoon of the mince mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.

5)      With wet hands, shape the mince mix into balls, about the size of golf balls. Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown all over. Transfer to an oven tray, place in the oven at 200C (approx 400F) and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.