This Lux version of Cauliflower Cheese, by Yotum Ottolenghi is adapted to TMX with slight changes to recipe and process. I made 1/2 recipe and this provides 3 or 4 serves depending on whether it is served as a main with salad or as a side dish.
The Cauliflower retains some texture and the light cheese flavoured batter does not over power the cauliflower.
For the original recipe, please consult "Plenty More".
1/2 small Cauliflower, leaves removed and cut into 3 cm florets
1 small red onion
50 mls of olive oil
small sprig of rosemary
3 large or 4 small eggs
7 g fresh Basil ( i used a dessertspoon of Basil Pesto)
60g plain flour
3/4 teaspoon of Baking Powder
Pinch ground Tumeric
75g grated Parmesan cheese.
Melted butter to brush tin, (I used Cake release)
White sesame seeds
Set oven 200 C
place 1 Lt. of cold water in TMX bowl, place Varoma on top, place cauliflower in and steam, 20
minutes/Varoma temp/speed 3. It is cooked when the back of a fork can crush the cauliflower. not mash.
Gently tip Cauliflower into prepared Dish. spread evenly.(mine was 22 X 12 CM)
Cut 3 thin slices from centre of onion and set aside.
Place remaining onion, Rosemary and oil into bowl,Zap speed 7 /10 seconds, scrape down.
Cook 5 minutes/100/speed 1.
Leave in bowl and allow to cool for 10 minutes.
Add eggs and Pesto, mix 10 seconds/ speed 3.
Add flour and Tumeric, mix 5 seconds/speed 3
Add cheese, mix 5 seconds speed 3.
Scrape down bowl, mix, 5 seconds speed 3.
Pour over Cauliflower in dish, spreading to edges.
Place onion rings on top of batter
Spray with oil or brush with butter.
Place in centre of oven and bake 30 minutes, test after 20 minutes, a knife should come out clean when cooked.