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Cauliflower, chestnut & sage cake

Cauliflower, chestnut & sage cake 2016

Cauliflower, chestnut & sage cake

Name: Cauliflower, chestnut & sage cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 medium cauliflower (about 500g chopped weight), leaves trimmed and cut into florets; 1 tbsp olive oil; 25g butter plus extra for greasing; 1 large onion chopped; 2 fat garlic cloves chopped; 1 small pack sage half the leaves picked, largest ones left whole, remaining, finely chopped; 180g pack cooked chestnuts 2/3 roughly chopped, the rest halved; 100g '00' flour; 100g polenta; 2 ½ tsp baking powder; 150g parmesan (or vegetarian alternative), grated; 8 large eggs beaten; green salad to serve (optional)

Sophie Godwin – Cookery writer

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Serves 10 - 12

More effort

Prep: 15 mins

Cook: 50 mins

A star rating of 4.2 out of 5.9 ratingsRate

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If you need more cauliflower cheese in your life, this savoury cake with chestnuts is the perfect party option. Serve golden brown with a green salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 medium cauliflower

(about 500g chopped weight), leaves trimmed and cut into florets
1 tbsp olive oil
25g butter

plus extra for greasing
1 large onion

chopped
2 fat garlic cloves

chopped
1 small pack sage

half the leaves picked, largest ones left whole, remaining, finely chopped
180g pack cooked chestnuts

2/3 roughly chopped, the rest halved
100g '00' flour
100g polenta
2 ½ tsp baking powder
150g parmesan

(or vegetarian alternative), grated
8 large eggs

beaten
green salad

to serve (optional)

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Nutrition: per serving (10)

kcal241
fat11g
saturates5g
carbs20g
sugars3g
fibre2g
protein14g
salt1.1g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil. Drop in the cauliflower florets and cook for 10 mins until soft but holding their shape. Drain and allow to steam-dry.
step 2

Meanwhile, heat the oil and butter in a frying pan over a medium heat. Add the onion and a pinch of salt, then cook for 8 mins until softened and caramelising. Stir in the garlic, chopped sage leaves and chopped chestnuts, and cook for 2 mins or until fragrant. Remove the pan from the heat and leave to cool slightly.
step 3

Grease and line the base of a 23cm springform cake tin with baking parchment. Put the flour, polenta, baking powder and cheese in a large bowl. Whisk in the eggs so that you have a smooth batter, then carefully fold in the cooked onion mixture and cauliflower.
step 4

Tip the mixture into the prepared tin and arrange the remaining sage leaves and chestnuts on top. Bake for 40 mins until golden brown. Serve warm as a main course with a big green salad, if you like.

Recipe from Good Food magazine, November 2016

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A star rating of 4.2 out of 5.9 ratings

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