Ingredients
- 350g cauliflower cut into small florets, alternatively use broccoli
- 2 small red onions, peeled
- 2 cloves garlic, peeled and finely chopped
- 3 tbsp olive oil
- 2 good sprigs of rosemary or thyme, leaves finely chopped
- 4 medium eggs
- 130g self-raising flour
- 1 tsp baking powder
- 80g cheddar cheese, grated
- 100g feta cheese, crumbled
- Small handful of sunflower or pumpkin seeds
- Salt and black pepper, to taste
Author of this recipe
Preparation
- Boil the cauliflower for around 5 minutes until just tender. Remove from the heat and drain well.
- Peel the onions and carefully slice x2 ¼ cm rings from one onion, finely dice the remaining onions.
- Heat the oil in a pan over a moderate heat. Cook the onions until soft and translucent, around 8 -10 minutes. Add the garlic and herbs and cook for 1 minute more, until fragrant, but not coloured. Remove from the heat and leave to cool.
- Line 20 – 22cm spring form cake tin with some greaseproof paper. Preheat the oven to 180C / 160C fan.
- In a bowl, whisk together the eggs, then add the flour, baking powder, grated cheese, crumbled feta, ½ tsp salt and plenty of freshly ground black pepper.
- Add the cooked onions to the mix. Finally add the cauliflower, mixing swiftly to combine.
- Add the batter to the cake tin and bake in the oven for 25 mins, add the pinenuts after this time and continue cooking for a further 10 minutes, until the cake is firm to touch and lightly golden brown. Remove from the oven and cool on a wire rack for 5 minutes before serving.