Thank you Ottolenghi for this amazing recipe, which not only tastes great, but is a fun way to introduce, or re-introduce cauliflower. At DW baby we are firm believers in reintroducing rejected vegetables several times to give your little person the opportunity to discover them.
You can find the recipe here although i did adapt it little (also because i had a smaller cake tin than recommended) so my version is below
Serves: The whole cake
Prep time: 45 mins
Cooking time: 45 mins
Stage-appropriate: From 6 months
Freezer friendly: Yes
1/2 medium cauliflower, 300 g cut into florets
1/2 large red onion, peeled
50g olive oil
½ tsp finely chopped rosemary/oregano or mixed herbs
5 medium free-range eggs
10g chopped basil
90g plain flour
1 1/4 tsp baking powder
Pinch of ground turmeric
50g grated parmesan
50 g gruyere or cheddar
Seasoning: What you feel is appropriate for your baby
Melted butter, for greasing
A tbsp black or white sesame seeds
Heat the oven to 180C
Simmer the cauliflower in a pan until soft, around 15 minutes. Then strain and cool.
Roughy chop the onion, and sauté with the chopped herbs in a pan until aromatic and softened.
Remove from the heat, leave to cool down, add the eggs and basil, and whisk.
Sift the flour, baking powder and turmeric into a large bowl, and add the cheese, and season if using.
Whisk in the egg mixture
Add the cauliflower and stir gently, trying to keep some florets whole.
Use baking parchment to line the bottom of a medium round cake tin with a loose base. Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix
Bake the cake in the centre of the oven for 45 minutes, until golden brown and set. Serve just warm or at room temperature.