• Preheat your oven to 400º F - 200º 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.