This Italian inspired creation references to the colours of the Italian flag by using the tomatoes, basil, and mozzarella. Delicious warm or cold as part of a buffet, picnic, lunch, or for dinner with a salad.
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Serves: 8 people
Ingredients:
1 small cauliflower about 450g– outer leaves removed – broken into florets
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2 tablespoons olive oil
2 red onions – peeled and sliced
3 cloves garlic – peeled and finely chopped
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250g cherry tomatoes – roughly chopped
15g fresh basil leaves – chopped
150g baby mozzarella balls
1 tablespoon dried mixed herbs
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7 eggs
120g plain flour
1 ½ teaspoons baking powder
Salt and freshly black pepper
100g plum tomatoes – sliced
Method
Preheat the oven to 200C/ 400 F/ gas mark 6.
Line and grease a loose based 22cm cake tin.
Cook the cauliflower in a saucepan of simmering water for about 15 minutes or until the florets are soft. Drain and set aside.
Heat the oil in the frying pan and sauté the onions and garlic for about 5 minutes. Remove and set aside.
Transfer the cauliflower, onions, and garlic to a large bowl. Add the cherry tomatoes, basil, mozzarella balls and mixed herbs and mix well.
In a mixer, whisk together the eggs, flour, baking powder and salt and pepper.
Pour this into the tomato mixture and transfer to the prepared cake tin.
Bake for 10 minutes and then remove briefly.
Add the sliced tomatoes positioned in a circular pattern starting from the outside and then return to the oven for a final 35 minutes or until golden and set; a knife inserted in the centre comes out clean.
Leave to cool for about 20 minutes before removing from the cake tin.
Serve: Garnish with sprigs of fresh basil and a dusting of black pepper
