Cauliflower, chestnut & sage cake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 10 - 12
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- 1 medium cauliflower(about 500g chopped weight), leaves trimmed and cut into florets
- 1 tbsp olive oil
- 25g butterplus extra for greasing
- 1 large onionchopped
- 2 fat garlic cloveschopped
- 1 small pack sagehalf the leaves picked, largest ones left whole, remaining, finely chopped
- 180g pack cooked chestnuts2/3 roughly chopped, the rest halved
- 100g '00' flour
- 100g polenta
- 2 ½ tsp baking powder
- 150g parmesan(or vegetarian alternative), grated
- 8 large eggsbeaten
- green saladto serve (optional)
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.
