#cauliflowercake

[rolexwhisky]

#whiskeywednesday and a whole lot of #healthyeating yumminess going on over here. #greencurry noodles with #cauliflowercake on top with grilled salmon and #probiotic cabbage. Paired that #foodporn party with some #makersmark 101 and #fourroses single barrel private selection #bourbon. #damntasty if I say so myself. Getting my summer body back means less eating out,so #healthymeals for the next few weeks. #whiskey #makersmark101 #fourrosessinglebarrel #sandiegofoodie @makersmark @traderjoes @fourrosesbourbon . . . . #foodie #salmondinner #rolexwhisky #homechef #homecreations #whiskeylife #whiskeygram #instawhiskey #whiskeypairing #bourbongram #homecookedmeal #homecookedfood #homecookeddinner #homecookedgoodness (at San Diego, California) https://www.instagram.com/p/CMQ0GmEjrjy/?igshid=ftf6jtm5pxsk

[muffiemouse]

Cauliflower Cake. #cauliflowercake #eastercake #easterdinner (at Barnhartvale) https://www.instagram.com/p/Bwih2UXFCq1/?utm_source=ig_tumblr_share&igshid=12xnm79x8cgou

[rawradiantyogi]

#cauliflowercake for #breakdafast . Más rico que #pancubano ... con #veganqueso . Thanks to my ladies from #baclearwater for reminding me how much I love cauliflower. #rawradiantyogi

[shesgottacook]

CAULIFLOWER CAKE?  Ottolenghi Strikes ...

CAULIFLOWER CAKE…WHAT????  Yes, a savory cake from Yotam Ottolenghi.

Hi all – It’s been awhile… I have been cooking here and there but mostly working …working long hours at the job that pays the bills… working away in Ad-Land!  It’s been intense but actually kind of fun…I really like the people and … that makes all the difference.  If you know me, it’s rare that I say I like people! LOL…not really but it sure feels that way sometime.

So, I have been cooking to eat and stay sane… now, the crazy time is over at work for a bit and I’m back!  There are a few recipes I want to post about:  a beautiful semi-freddo, a simple and delicious clam and cod chowder.  Today however, today I want to write about this cake…this is a crazy cake-like object from Yotam Ottogenghi…and his cookbook, Plenty More.

I have been intrigued with this recipe for months…it is indeed a cake, an egg-y cake with loads of cheese and cauliflower...a savory cake; that alone intrigued me…and the photo in the book is so beautiful I had to make it.  And I did.

I don’t know…people go absolutely bananas for Ottolenghi’s books;  although I have them all, I feel like whenever I make something from them ….they don’t quite live up to the hype…or what the photos in the books make me think they should deliver.  

This recipe has changed my mind.  Although true to form -  my husband, Gary said it could use a bit of bacon or chorizo….something to punch it up…I said, it’s called a vegetarian meal!  And he replied, “Well, there you go, that’s the problem.”  I don’t really disagree about punching it up a bit!  Of course I was thinking with heat:  maybe a hot pepper or two?  This recipe calls for a lot of fresh basil, I used store bought basil not fresh local basil and I know I will like it more when I can use my own! And…I am going to try it with bits of cooked crispy bacon or bits of crispy chorizo:  Gary is a pretty good to have around!

This is fun to make, and I’m sure it will be delicious tomorrow…for breakfast.

 I’m just attaching a link as the recipe goes on a bit:  I didn’t have Nigella seeds so I just used toasted sesame seeds!  I’m going to keep trying Yotam’s recipes and hopefully I will come around to the rest of the worlds’ point of view.  

http://www.epicurious.com/recipes/food/views/cauliflower-cake-51254830

  I will update with the non-vegetarian bits!