• 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

5 O'clock Apron

5 O'clock Apron

Food blogger / food writer

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
Total votes: 86


  • 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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