Cooking with vegetables day-to-day is my default setting as a home cook, chef and food writer. Not a day passes in this kitchen when I haven’t chopped some vegetable or other to add to my daily... Read more
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.
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