Cauliflower and Cheese Bake
I tried this one recently and had to get the recipe immediately. It is that good.
It is part quiche, part savory cake, built around cauliflower that has been simmered until soft, folded into a batter of eggs, parmesan, basil, and a touch of turmeric. The sides of the pan get pressed with sesame and nigella seeds before baking, so every slice comes out with a little crust of texture around the edge. Roasted onion rings on top finish it off.
It is not a quick weeknight recipe, closer to something you make on a slower afternoon, the kind of cooking that asks for a bit of patience rather than speed. But that is part of what makes it satisfying. Cauliflower to soften, onions to caramelize, batter to rest and bake, all before it comes together into something you can slice and share.
The best part might be the leftovers. It holds up perfectly the next day, whether you slice it cold for lunch or warm it slightly for dinner.
Ingredients
Serves 4
• 4 cups cauliflower florets
• 1 medium red onion
• 5 tbsp olive oil
• 1/2 tsp finely chopped fresh rosemary leaves
• 1 tbsp white sesame seeds
• 1 tsp nigella seeds (or black sesame seeds)
• 7 large eggs
• 1/2 cup fresh basil leaves, coarsely chopped
• 1 1/2 cups parmesan or aged cheese, coarsely grated
• 1 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the cauliflower florets and a little salt in a medium saucepan. Cover with water and simmer over medium-high heat until quite soft, about 15 minutes. They should break apart easily when pressed with a spoon. Drain and set aside in a colander to dry.
3. Cut 4 round slices, about 1/2 cm thick, off one end of the onion and set aside for the top. Dice the rest of the onion.
4. Place the diced onion in a frying pan with the olive oil and rosemary. Cook over medium heat until soft, about 10 minutes. Remove from heat and set aside to cool.
5. Line the base and sides of a 24cm springform pan with parchment paper. Brush the sides lightly with melted butter. Mix together the sesame and nigella seeds, then toss them around the sides of the pan so they stick.
6. Transfer the cooked onion to a large bowl. Add the eggs and basil, and whisk well to combine.
7. Add the parmesan, flour, baking powder, turmeric, salt, and black pepper. Whisk until smooth.
8. Gently fold in the cooked cauliflower, being careful not to break up the florets too much.
9. Pour the batter into the prepared pan and arrange the reserved onion rings on top.
10. Bake until golden and set, about 45 minutes to 1 hour. A knife inserted into the centre should come out clean.
11. Let cool for at least 20 minutes before slicing and serving. Best served warm, rather than hot, or at room temperature.
As within, so without.
