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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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