Since its release in 2014, one recipe from Ottelenghi’s Plenty More has been receiving an awful lot of attention – cauliflower cake. It’s one of the first recipes I bookmarked as well, and it only took me about 18 months to get around to making it. Sadly, for me, that’s not too long.
I was so intrigued by this recipe, mostly because here in the U.S. anything with “cake” in it is expected to be sweet and is reserved to dessert or the occasional breakfast. This cake, however, adorned with beautiful purple onion rings, clearly this was a different story. This brave cake was not going the route of cowardly zucchini bread where the cook takes care to hide vegetable’s flavor beneath layers of sugar, spice, and butter. Continue reading