Cauliflower cake from The Guardian by Yotam Ottolenghi

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Notes about this recipe

  • smtucker on September 26, 2019

    Made tonight with a locally grown cauliflower half the size of the recipe amount by weight. Divided the recipe in half and baked in a 6 1/2" souflée pan. Needed an extra 20 minutes to get brown on top. Very delicious. The black sesame seeds brought a very unusual flavor.

  • Bradley on May 31, 2015

    Make sure you cook for the whole duration quoted or just under by 5 mins. You could increase the rosemary a little and do two red onions. One and a half in the cake and one on top. Tasted better the next day served cool but not cold. For the cucumber recipe mentioned by Ottolenghi i did what was suggested but then did my own recipe the day after which was much better. Same dressing, LOTS of dill and mint, 1 dried red chilli finely chooped, steamed baby fennel cut in to small chunks - all marinated for about 30-50 mins then served. Much better and a prefect accompaniment to the cake

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