Made with a whopping 10 eggs, this cauliflower cake is more like a cross between a cake and a fritatta. But never mind the name, this “cake” is spectacular, “one of the best things you’ve ever made,” says Tim.
It’s another recipe from Yotom Ottolenghi which appeared in last week’s Guardian. In addition to eggs and cauliflower, the cake is dominated by strong flavors of parmesan, basil and rosemary. Because it’s Ottolenghi, the recipe is a bit of effort, but well worth it. The result is delicious and if you can manage some self control, the leftovers keep for days and days and make for uber easy lunches during the working week.
The cake is best at room temperature, so it would pack very well for picnics or hikes – I’m definitely going to whip up one of these for my next day-long ramble in the country. Pimpest picnic lunch EVER.
I also reckon this cake would be wonderful with other vegetables, particularly peas and broccoli. Next time I’ll experiment. But this time, the only change I made was to cut down the olive oil… the original recipe called for 100g, but as I poured the olive oil from the bottle, 50g seemed like more than enough. I don’t THINK it made a difference – with all the cheese and eggs, this cake was plenty rich. Or should I say satisfying? “Rich” food is all to often associated with “guilty pleasures”, but you shouldn’t feel guilty about eating this cake. It’s pure, simple and satisfying. Paired with a crunchy salad, it’s the ultimate light and healthy lunch. Eat up.