I was inspired by Yotam Ottolenghi’s cauliflower cake recipe and wanted to create my own gluten free version. It is in between a cake and a bread and because of its savoury nature I called mine a bread but the jury is out! What do you think – is it a cake or a bread?
It is a lovely dish to take to a potluck meal or if you are having a large group for a barbecue. There is a long list of ingredients, but let it not put you off because it comes together easily.
1 large cauliflower, weighing about a kilo, stalks removed
100g onion, finely diced
1 tablespoon vegetable oil
1 tablespoon cumin seeds
50g coriander leaves and stalks, finely chopped
1 teaspoon chilli flakes
Salt to taste
1 cup fine polenta
2 tablespoons rice flour
½ teaspoon turmeric powder
1 and a half teaspoons baking powder
100g melted butter
1 small red onion, sliced into rounds and rings separated
150g grated cheddar or gruyere or a combination
1 tablespoon nigella seeds
1 tablespoon sesame seeds (white)
Preheat oven to 200 degrees Celsius. Line a 22 -24 centimetre spring form cake tin with baking paper. Brush the bottom with melted butter. Arrange the onion rings to cover the surface and sprinkle the nigella seeds followed by the sesame seeds. Set aside.
Use a box grater, and grate the cauliflower, discarding any woody bits of stalk. Heat oil a large wok, add the cumin seeds followed by the onions. Fry for three minutes and add the coriander leaves and grated cauliflower. Turn the heat to high and stir fry vigorously for a minute. Season with salt and chilli flakes. Continue cooking frying intermittently for ten minutes or so. Remove from heat and allow to cool.
In a large bowl, mix the rice flour, polenta, salt, baking powder, and turmeric powder. Whisk the eggs with melted butter in a separate bowl. Add the cauliflower to the polenta bowl and mix well. Make a well in the centre and pour the beaten eggs. Fold the eggs in and make sure everything is evenly mixed.
Pour into prepared tin. Bake for 40 – 50 minutes, until evenly cooked and the knife blade comes out clean when pierced through the centre. Allow to cool in the tin for 20 -30 minutes. Flip the cake over so the bottom is facing up. Remove the parchment paper, cut into wedges and serve warm or at room temperature with salad or pickles or a tomato relish. Makes 12 wedges.