You know dinner is a winner when four of us gobble up a dish that’s supposed to feed six.

That’s what happened last night, when I tackled Yotam Ottolenghi’s cauliflower cake.

This hearty vegetarian entree is easy to put together. You probably have the ingredients already nestled in your pantry and fridge. The only caveat? Give yourself a couple of hours to ensure everything dries, cools, bakes and rests enough.

You’ll be rewarded for that (minimal) effort. Paired with a salad, this makes a lovely, comforting dinner.

Cauliflower Cake (Plenty More)

  • 1 small head cauliflower
  • 1 teaspoon salt
  • 1 red onion
  • 5 tablespoons olive oil
  • 1 teaspoon fresh rosemary, minced
  • 7 eggs
  • 1/2 cup basil, coarsely chopped
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon turmeric
  • 1 1/2 cups grated Parmesan (use the good stuff — nothing prepackaged in a can)

Cut the cauliflower into small florets (no larger than an inch). Place in a pan and sprinkle with the salt. Cover with cold water, then simmer until the florets can be crushed with the back of a spoon — about 15 minutes.

Drain the cauliflower and leave it to dry.

Peel the onion. Cut off a couple of 1/4-inch slices and set them aside. Finely chop the remainder.

Heat the olive oil in a large saute pan until shimmering. Add the chopped onion and rosemary. Season with salt and pepper and saute until very soft. Remove from the heat and allow to cool completely.

Preheat your oven to 400 degrees. Grease a 9- to 10-inch springform pan, then line it with parchment paper. Grease the parchment and set the pan aside.

Place the cooled onion mixture in a large bowl. Add the eggs and basil, and whisk well.

Add the flour, baking powder, turmeric and Parmesan cheese. Stir gently until everything is combined. Your batter will be extraordinarily thick.

Gently fold in the dried cauliflower. Season with salt and pepper, then place the batter in your prepared pan. Smooth the top, then sprinkle on the reserved onion rings.

Put the pan in the oven and bake for 45 minutes. When the cake is set and golden, remove it from the oven and allow it to cool for 20 minutes before turning it out and gobbling it up.

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