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ottolenghi's cauliflower cake

recipe from 'plenty more'
My inspiration tonight came from Ottolenghi's Plenty More. I have changed the recipe a little as I did not have any basil. I also wanted a gluten free option so substituted the plain flour for buckwheat flour, hence the darker colour of the mixture.
Start by cutting up 450g of cauliflower florets and placing them in a saucepan with a little salt and simmer for 15 minutes. When cooked strain and set aside to dry. I had the best of intentions to make this recipe a few days ago so I already had my cooked cauliflower ready to go tonight. 
Cut 4 rounds off a red onion 0.5cm thick to place on the top of the mixture once completed. Chop the rest of the red onion and place it in a pan with 75ml of olive oil and 1/2 tsp of finely chopped fresh rosemary.
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Cook the onion and rosemary for 10 minutes until soft, remove from heat and let cool. Place the cooked onion mixture into a bowl, crack in 7 eggs and add 15g chopped basil. Once combined add 120g plain flour (or in my case buckwheat flour), 1.5 tsp baking powder, 1/2 tsp of ground turmeric, salt, pepper and 150g coarsely grated mature cheese. I used some delicious Pecorino tonight but you could also use Parmesan, or another flavoursome hard mature cheese. Lastly gently add in the cauliflower to the mixture.
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Line the base and sides of a 20cm springform cake tin with baking paper. Brush the sides with melted butter and toss 1 tbsp white seame seeds and 1 tsp nigella seeds to cover the sides of the tin. Tip in the cauliflower mixture into the tin and place the red onion rings on top. 
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In a preheated oven of 180 degrees Celsius cook the cake for 45 minutes until golden brown. Great served at room temperature or instead of bread with some poached eggs.
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This cake keeps really well in the fridge for a couple of days, if it lasts that long!