Dorothy Porker

Broccoli Cauliflower Cake

An overhead shot of a round broccoli and cauliflower cake on a bright orange background, a face has been made out of circles of onion on top of the cake, though it's been distorted in the baking process, there are nigella and sesame seeds sprinkled around the cake.

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This recipe is a riff on Yotam Ottolenghi‘s cauliflower cake from his book Plenty. The first time I made it it felt a little bland to me, so I spruced it up with some broccoli. I still wanted to spruce it up a little more, so I changed the herbs Yotam uses and switched them out for Korean gochugaru and gochujang.

Variations on broccoli cauliflower cake

In the recipe below I’ve given you both options. I think switching up the cheese, to a nice blue for example, would also be good. I do recommend mixing cauliflower and broccoli, because just cauliflower makes for a pretty bland cake in my opinion.

An orange background sprinkled with sesame and nigella seeeds, in the left front there is a white plate with a blue rim and a piece of broccoli cauliflower cake on top, a little further back to the right there is a teal plate with cake on top and then at the back center there is a white and blue plate with more cake on it.

Broccoli Cauliflower Cake

Dorothy Porker
A riff on Yotam Ottlenghi's cauliflower cake, spruced up with broccoli and Korean gochugaru and gochujang.
Prep Time 15 mins
Cook Time 1 hr
Course Dinner, Lunch, Main course
Cuisine Vegetarian
Servings 4

Equipment

  • Oven
  • Collander
  • Pan for boiling broccoli and cauliflower
  • Frying pan
  • Large bowl
  • Springform βŒ€ 9.5" - 24 cm
  • Parchment
  • Small bowl

Ingredients
  

  • 1/2 head cauliflower roughly 1/2 lb - 225 g, cut into florets
  • 1/2 head broccoli roughly 1/2 lb - 225 g, cut into florets
  • 1 t - 5 g salt
  • 1 medium red onion see instructions
  • olive oil for frying
  • 1 t - 5 g gochugaru Korean chili flakes
  • 7 medium eggs
  • 1 T - 15 g gochujang Korean chili paste
  • 1/2 t - 2.5 g salt
  • 1 c - 125 g flour
  • 1 1/2 t - 7.5 g baking powder
  • 5 oz - 150 g Parmesan coarsely grated
  • black pepper freshly ground
  • butter for coating the springform
  • 3 T - 45 g sesame seeds untoasted
  • 3 t - 15 g nigella seeds

Instructions
 

  • Preheat your oven to 400ΒΊ F - 200ΒΊ C.

Prepare the vegetables

  • Place 1 lb - 450 g of broccoli and cauliflower florets in a pan, add 1 t - 5 g of salt, cover with water, bring to a boil, turn down the heat and leave to simmer for 15 minutes or until you can push a fork through with ease. Drain in a collander so the vegetables can completely dry out before the next step.
  • Slice 3 'rings' off 1 medium red onion and set aside to place on top of the cake, coarsely chop the remaining onion and fry in some oil in a frying pan with 1 t - 5 g of gochugaru until soft, take off the heat and set aside for the next step.

Make the broccoli and cauliflower cake

  • In a large bowl, mix 7 eggs with 1 T - 15 g of gochujang and 1/2 t - 2.5 g of salt until the gochujang has been completely incorporated.
  • Now mix in 1 c - 125 g of flour, 1 1/2 t - 7 g of baking powder, 5 oz - 150 g of coarsely grated parmesan and some freshly ground black pepper until everything is fully combined.
  • Now gently scoop in the precooked cauliflower and broccoli florets so you don't break them apart, along with the pre-cooked red onion.
  • Mix 3 T - 45 g of sesame seeds with 3 t - 15 g of nigella seeds. Coat the bottom of your springform with some parchment and brush the sides with butter (oil should work too). Nw toss the sesame/ nigella seed mixture along the rim of the springform so the sides are coated.
  • Pour the broccoli, cauliflower, egg mixture into the springform and spread out the mixture in a semi even layer. Top with the 3 remaining sliced of red onion and bake in your pre-heated oven for 45 minutes until done. Serve with a simple green side salad and maybe some bread.

To make cauliflower cake Yotam Ottolenghi's way

  • Use all cauliflower instead of broccoli and add 1/2 c - 75 g of sea asparagus (optional). Use plain chili flakes and 1/2 t - 2/5 g of finely chopped rosemary instead of gochugaru with the onions and switch out the gochujang for 1/2 c - 15 g of chopped basil.

Notes

This cake keeps well for a couple of days in an airtight container in the fridge. Reheat in a microwave or hot oven.
Keyword broccoli, cauliflower, gochugaru, gochujang, ottolenghi, vegetarian

Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor broccoli bloemkool cake.

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