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Cauliflower Cake Adapted From Yotam Ottolenghi

Ingredients

  • 1000 g water
  • 1 small Cauliflower (450g), broken into 3cm florets
  • 15 g Melted butter to line the tin
  • 1 tbsp white sesame seeds
  • 1 tsp nigella seeds
  • 150 g parmesan, cubed 2cm
  • 15 g Basil leaves
  • 10 cm Sprig Rosemary leaves
  • 1 med Red Onion 170g, (4 slices x 5mm approx half, Set other half aside)
  • 60 g extra virgin olive oil, (EVOO)
  • 7 eggs
  • 120 g flour
  • 1.5 tsp baking powder
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 0.5 tsp pepper
  • 90 g tapioca flour, instead of flour
  • 1.5 tsp Gluten Free Baking Powder

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