How the bloody hell is it almost June? I’ve achieved most of my New Years resolutions (like learning how to wink extremely well and be a slightly better citizen) by now but I am feeling lost at where all the time has gone.
Positives of time moving quickly? the upcoming one year wedding anniversary ring (the husband doesn’t know about this yet). Negatives of time moving quickly? I’m yet to find an eye cream that stops all signs of ageing. Just stops them in their tracks!
In the meantime, I guess I’ll have to stick to eating turmeric. Ho hum. Luckily for all involved, this just so happens to be an absolute cracker recipe that goes hand in hand with a middle eastern feast.
Roast Capsicum Cauliflower Cake
Adapted from Ottolenghi’s Plenty More
2 red capsicums
1 medium sized cauliflower, chopped into bite sizes
1 onion, sliced
2 cloves of garlic, crushed
2 1/2 tsp baking powder
1 cup plain flour
1tsp salt and good sprinking of pepper
1tsp turmeric powder
2tsp ground cumin
2tsp cayenne pepper
Handful of chopped parsley and rosemary
Handful of grated parmesan
1 red onion, sliced whole
Pre heat your oven to 180 and grease a spring form cake tin with butter. Using a knife, stab the capsicums a few times then place on a baking tray and pop in the oven for 15 minutes, turning over half way through. Once cool enough to touch, remove the middle bit and roughly chop the flesh.
Bring a small pot full of water to the boil and add the cauliflower. Leave to cook for 5 minutes or until soft, then drain and leave aside in the sieve.
Whisk together all the remaining ingredients (except the red onion) until a soft, yet thick cake like batter forms then stir through the capsicum and cauliflower.
Pour into the prepared cake tin, smooth out evenly then place the red onion circles on top. Bake for 40-60 minutes or until golden and a skewer comes out clean.