Cauliflower & Chinese Sausage Cake
Ottolenghi's Cauliflower Cake and Chinese Turnip Cake just hooked up! Swipe right.
HAZLO🤓👩🍳
Cauliflower & Chinese Sausage Cake
Based on Yotam Ottolenghi’s Cauliflower Cake, this cake is packed with umami flavor. In fact, not only did we bring lap cheong to the party, dried shrimp and shiitake mushrooms insisted on coming along. If your familiar with and love Chinese Turnip Cake (Lo Bak Go)...say no more; you’re going to love this. If you’ve never had a Chinese Turnip Cake sitting on your table at a dim sum outing...well, that’s ok too; you’ll soon discover the umami magic...
1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
2 teaaspoons kosher salt, divided
1 medium red onion
5 tablespoons olive oil
melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon black sesame seeds
7 large eggs
5 green onions stalks (set aside a handful for garnishing)
1/2 cup Tuscan Kale leaves, coarsely chopped
2 cups of chopped Lap Cheong (about 3 sausages)
4 dried shiitake mushrooms, soaked and chopped into small pieces
1 cup dried shrimp, soaked
1 1/2 cups coarsely grated Parmesan or peppercorn romano
1 1/2 cups grated aged cheddar cheese
1 cup all-purpose flour or gluten free flour
1/2 teaspoon baking powder
1/2 teaspoon ground turmeric
freshly ground white pepper
1. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, prepare the cake.
2. Toss the cauliflower florets with a glug of olive oil, sprinkle with salt and 1/4 teaspoon of Chinese Five Spice. Roast for about 30 minutes- until browned. Let cool and set aside.
3. Soak shiitake mushroom and dried shrimp in I cup of hot water for about 30 minutes, squeeze all the liquid out and place in a bowl.
4. Cut 4 round slices, each 1/4-inch, off one end of the red onion and set aside. Dice the rest of the onion and place in the same bowl.
5. Chop the kale into small bits and place into the same bowl
6. Chop lap cheong into 1/4 size chunks and in a small frying pan. Cook over medium heat until to the fat begins to render out (about 10 minutes)
7. Add the shiitake mushrooms, kale and the diced onion and cook until the onions are translucent. Remove from the heat and set aside to cool.
8. Meanwhile, line the base and sides of a 9 1/2-inch springform pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and other seeds and toss them around the inside of the pan so that they stick to the sides.
9.Transfer the red onions, lap cheong, mushrooms and kale mixture to a large bowl. Add the eggs and green onions and whisk well to combine.
10. Add the cheese, flour, baking powder, turmeric, remaining 1 teaspoon salt, and plenty of white pepper. Whisk until smooth.
11. Add the cauliflower and stir gently, trying not to break up the florets.
10. Pour half of the cauliflower mixture into the pan, spreading it evenly, then sprinkle half of the aged cheddar cheese. Pour the rest of the mixture into the pan, sprinkle the other half of the cheese and arrange the reserved onion rings on top.
11. Bake until golden brown and set, about 45 minutes. A knife inserted into the centre of the cake should come out clean.
12. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.
