Inspired by Le Pique Nique at Boschendal and eating outside, I was tempted by an Yotam Ottolenghi recipe for a savoury cauliflower cake. Ottolenghi is one of my obsessions, I love his food and find it endlessly inspiring. He makes a big round cake in a 24 cm cake tin, I halved the recipe and cooked mine in a loaf tin. I also added some more spices because I can’t help myself. It’s kind of like a quiche without the pastry.
This savoury picnic loaf it is equally good served warm with a lemon, olive oil and mint dressed cucumber salad as a light evening meal, or served room temperature the next day as part of a picnic lunch, wherever you happen to be, office, lawn or beach. Just cut yourself a slice and relax.
Spiced cauliflower and red onion savoury picnic cake
Makes 1 loaf, vegetarian. Can be doubled to fill a 24 cm cake tin.
Adapted from Yotam Ottolenghi
Prep time: 20 mins
Cooking time 45 mins
What you’ll need
about 400 gr cauliflower broken into medium florets
>1/2 large red onion, peeled
1 or 2 tbsp olive oil
½ tsp finely chopped rosemary
5 medium eggs
a handful of fresh chopped coriander
90g spelt flour (or plain)
1½ tsp baking powder
½ tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp red chilli powder
80-100g grated manchego or vegetarian parmesan
salt and black pepper
1 tbsp sesame seeds
How to make spiced cauliflower loaf
Heat the oven to 180C. Put the cauliflower florets in a large saucepan, cover with water, add a teaspoon of salt, bring to the boil then lower the heat and and simmer for 10 -15 minutes, until quite soft. Strain, and leave to drain in the colander.
Meanwhile prepare the batter. Cut a few 1/2 cm rings off one end of the onion, set aside to decorate the top of the cake and roughly chop the rest. Heat the oil in a pan and on a medium heat sauté the chopped onion and rosemary for about 6 minutes, until softened and slightly caramelised. Remove from the heat and leave to cool down.
Sift the flour, baking powder and spices into a large bowl, and add the parmesan, one teaspoon of salt and plenty of black pepper.
Add the eggs and coriander to the cooled onions and whisk. Then add the egg mix to the flour mix and whisk to eliminate lumps. Add the cauliflower and fold in gently, trying to keep some florets whole.
Use baking paper to line the inside of the loaf tin. Brush any visible sides of the tin with oil and dust with flour. Tip in the cauliflower mix, even out the top with a spatula and arrange the onion rings on top. Sprinkle with sesame seeds.
Bake the cake in the centre of the oven for 40-45 minutes (for both sizes of cake), until golden brown and set. Serve warm or at room temperature.
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