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Whether you’re serving it hot or cold, for lunch or dinner, we’ve got a cauliflower recipe for you. I thought this was really good–the texture was awesome. I made this without the cheese and without the rosemary, and it was still fabulous. AND on the pans: If I don’t have a 9″ inch spring form pan, is there another I can use? https://tastykitchen.com/recipes/sidedishes/cauliflower-cakes I am not sure. 1/2 teaspoon finely chopped rosemary My cauliflower hating husband requested the leftovers for lunch today. The restaurant(s); the cookbook; the column; the man! I do wish I had roasted the cauliflower, and even though I used 2 generous cups of parm, I feel like it could have used more….or maybe the addition of some smoked mozzerella? It was good but did not blow my socks off. Anyway, tonight I made it with sauteed mushrooms and have to say, that took it over the top. Brilliant. Hi Deb! Do you think you can experiment with different kinds of cheese in this recipe, or is it exclusively for parmesan or romano? I love this but I bet that trick would work with lots of combos. All of those spices and herbs sound amazing! Jun 4, 2015 - I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous thin… Made this yesterday with leftover riced cauliflower and subbed out the flour with almond meal (pantry/fridge clean out FTW). of parmesan…. The dark spot tastes weird, too. The Notting Hill branch of the restaurant is worth a visit for the spectacular window display alone. This post is inspiring me to tweak the recipe a bit. And a final note on portions: My husband and I can eat frightening amounts of food, but this will definitely render a hearty 8 portions for us. Hi kristin — Maybe? Such a brilliant recipe…I love clever things, especially if they’re vegetarian. It was delicious. C’est délicieux ! Deb, wanted to tell you that we had great success in freezing these slices. Cauliflower tart — I cannot believe I forgot that I just made one 8 months ago. Even better now that I know I don’t have to buy a new pan. It also cooks more evenly in cast iron, for those of you who commented that the top was done but the middle was still gooey :). I wasn’t sure if the clean-knife-test was applicable to this not-quite-a-cake, so I didn’t do it, but I wished that I had. This will become a staple at our house for sure! If your 13 mo old loved it then I would give this a go at my 23 mo old. I think I may have done something wrong in cooking it — the flavors were there, but the cake part was dense. Stir in basil. Thanks for your time! I saw on another website someone said cumin seeds or nigella seeds. Still good. And, I know I shouldn’t say this, but I am a teeny bit relieved to hear you are also finding it a little harder to cook and do stuff now that you have a little one racing around touching and sucking on everything. Still good, definitely not spoiled…but slightly weird to eat when your evolutionary senses are screaming at you to put*the*fork*down and step away. I am definitely saving this one! Does it need to be mushy/soft when it’s baking 45 minutes? I would like to make it for an upcoming dinner but would have to make it a day ahead. I am a lover of cauliflower, my husband not so much so I often don’t cook with it. Stir in cauliflower gently, so most pieces remain intact. Mmmm. “Ottolenghi has an eggplant soup…” “I had something like this at Ottolenghi’s restaurant in London…” or more succinctly, “OMG I LOVE Ottolenghi.” It seems that a case of Ottolneghi Fever is going around and I’ve caught a fierce case of it, too. Great flavour, looks amazing. Grilled Open-Faced Cauliflower Banh Mi. Broccoli Rubble Farro Salad. The cake almost reminds me of a Tortilla Espanola, the tapas dish…. Both his cookbooks are permanent fixtures on my kitchen counter. I have been in vegetarian blah repeat blah recipe land lately. I can’t wait to eat it for lunch every day this week. Add the cauliflower florets and boil for 2 minutes; add the broccoli and continue cooking for another 90 seconds. Thanks for sharing :-). When reheating from frozen to you recommend heating from frozen like a quiche or do you think thaw first? I wanted to love it, but we really didn’t. LOL. does limit this side effect. I used all the cheese (all parmesan) and I found the seasoning to be just right given that ~I served it at room temp. I will cook it a few minutes less next time because some of sides seemed a little dry. I was thinking maybe cooking in a jelly roll pan? Thanks for this lovely site. Whisk eggs and olive oil and onion mixture together. Before you serve the cake, be sure to run a knife around the pan. Hey Deb – Cauliflower was one of those vegetables I was a little iffy about for ever so long, that is until I tasted mashed cauliflower as a lighter type mash & from there on in I’ve seen so many ways to make this little darlin’ do great things. Very spongy – the taste was bit off – I’d prefer less flour and perhaps more “eggy-ness”. It is 2 1/2 teaspoons. I look forward to making this. It sounds very intriguing. Oh wait, a glass of wine. Mar 30, 2015 - Explore smitten kitchen's board "EASTER", followed by 148423 people on Pinterest. It was a bit bland and definitely needed something more (hot sauce? The husband loves caulliflower…passing this to him now! Holy heck, I’m sooooooo making this. Get yourself to London and go to smittenkitchen dot com if this makes your mouth water and keeping parm! On my kitchen curious about the taste halve the recipe so she figure... 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