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Cauliflower, chestnut & sage cake 2016

Cauliflower, chestnut & sage cake

A star rating of 4.2 out of 5.8 ratingsRate
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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)


  • 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)


  • 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 5.8 ratings

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