Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Cauliflower Cake
Page 246
Cuisine: Middle Eastern | Course Type: Main Courses
(1 review)
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kateq from annapolis, md
A knockout! This recipe alone is worth the price of the book. I loved it and actually found it quite simple. It was delicious the first night and great as leftovers. I skipped the (apparently decorative) onion rings on the top and just chopped all the onion. I also skipped the seeds on the crust (again, more decorative than flavorful) as I didn't want that particular texture. It baked beautifully, slid right out of the spring-form pan, and looked great. I'm thinking of trying it in small muffins pans as a party food.
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