Cauliflower, chestnut & sage cake 2016

Cauliflower, chestnut & sage cake

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(4 ratings)

Prep: 15 mins Cook: 50 mins

More effort

Serves 10 - 12

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (10)

  • kcal241
  • fat11g
  • saturates5g
  • carbs20g
  • sugars3g
  • fibre2g
  • protein14g
  • salt1.1g
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Ingredients

  • 1 medium cauliflower (about 500g chopped weight), leaves trimmed and cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 fat garlic cloves, chopped
  • 1 small pack sage, half the leaves picked, largest ones left whole, remaining, finely chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 180g pack cooked chestnuts, 2/3 roughly chopped, the rest halved
    Chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 100g '00' flour
  • 100g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 150g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 8 large eggs, beaten
  • green salad, to serve (optional)

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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cpacitti
26th Dec, 2016
5.05
I made this for christmas dinner as it looked fab, and was a bit worried because of the previous comment, so I did it as a second dish and froze it ahead of time. I defrosted it the night before and reheated it in the oven for 20mins at 160, and it was yummy. A perfect subtle tasting accompaniment to all the other rich trimmings on christmas day. Highly recommended!
hilaryys
25th Nov, 2016
0.05
Oh dear! I love cauliflower and I love cauliflower cheese which this, according to the blurb, was meant to remind me of. But cauliflower cheese is wonderfully oozy, full of cheesey flavour and allows the cauli to shine through. This, on the other hand, is rather solid and dry and bland and that cauliflower is just a bit of a different texture. Could have been my cooking, of course but the method is not complex and I followed the recipe. Plus points - it does look beautiful and I can believe it transports without a problem - you could probably drop it without a problem!!! Going to try warming under the grill and spreading with soft goat's cheese to use some of it up for lunch - need to do something to perk it up. Can't recommend this - sorry!
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