Cauliflower, chestnut & sage cake 2016

Cauliflower, chestnut & sage cake

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving (10)
NutrientUnit
kcal241
fat11g
saturates5g
carbs20g
sugars3g
fibre2g
protein14g
salt1.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, November 2016

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    Rating: 4 out of 5.7 ratings

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