This iconic savoury 'cake' is a vegetarian winner of a meal. Cauliflower, onions, cheese and herbs all come together in a dense, high almost frittata like cake. Perfect for brunch or dinner!
Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary and chilli flakes (if using). Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool.
Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets. If you are including sea asparagus, add it now as well.
I often add 1/2 cup of sea asparagus to the 'batter' with the cauliflower. If you want to also add the sea asparagus (I urge you to find and use it- it's SOOOO good for you), first set it in a bowl of water to rinse off any strong briny-ness. On the other hand, if you don't mind that 'sea' flavour, like I do, then just give them a quick rinse under cold water in a colander. Then chop roughly and add to the batter. If you are using the sea asparagus, you can hold back on the salt, since it adds it's own natural saltiness to the dish.
As an alternative to sea asparagus, try adding 1/2 cup of quickly sautéed kale.
This recipe feeds 8 easily. If I know it is only Jim and I eating this, I will use an 8 inch springform pan, and roughly guess at using 3/4 of all the ingredients. It's a pretty forgiving recipe, so don't try to be exact in reducing the recipe.
Recipe from Plenty More by Yotam Ottolenghi