Masala Cauliflower Bake

 

It is always exciting when Ottolenghi publishes a new cookbook. I get to wade through a bunch of new ideas, especially the vegetarian kind. I stumble upon this easy gem, which I quickly adapt the recipe for a celebratory meal. 

It is an easy bake of spiced cauliflower florets, with onions and tomatoes and then topped with a cheesy gooey mess of eggs, cheese, flour and seasonings. If only you could inhale the aromas in this kitchen, If only you could taste this homey, yet hearty savory bake. You might just have to take my word for it. Then again, you could go ahead and make it. The reward is well worth it!

MASALA CAULIFLOWER BAKE

Adapted from Ottolenghi's Simple Too

Serves 6

1 medium head of Cauliflower

2 small Onions

1/2 teaspoon Chile Powder

1/2 teaspoon Aamchur Powder

1/2 teaspoon Roasted Cumin Powder

1/2 teaspoon Kosher Salt

Several grind of Black Pepper

3-4 tablespoons Olive Oil

4-5 Campari Tomatoes OR 12 Cherry Tomatoes

4 Eggs

1 1/2 cups Cottage Cheese

1 cup Monterey Jack Cheese

1 teaspoon Garlic Paste

1/2 cup AP Flour

1 teaspoon Baking Powder

1/2 cup Parsley Leaves

1/2 cup Cilantro Leaves

1/4 teaspoon Kosher Salt

Ground Black Pepper

Heat oven to 425F/220C.

Cut cauliflower into small florets.

Cut onions into thin slices.

Cut tomatoes into wedges.

Place cauliflower, onions, spices, seasonings and oil in a 13"x9" baking dish. 

Toss well and bake for 20 minutes. 

Nestle tomatoes around the cauliflower and bake for another 15 minutes. 

While this bakes, assemble the topping. 

Mix cottage cheese, Jack cheese, eggs, garlic paste, flour, baking powder, parsley, cilantro and seasonings in a bowl. 

After tomatoes have baked for 15 minutes, take the dish out of the oven and spread the topping evenly over the cauliflower.

Bake for 15 minutes. 

Serve warm. 

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