I don't really like eggs, or, as I like to explain it "I don't really like eggs when the yolks and the whites are mixed together." I realize it makes me sound like a finicky toddler, but it's true (mostly). And I haven't really ever come around on eggs since I WAS a finicky toddler - like I have on olives, brussels sprouts, avocados (I know!), mesclun, raisins, and bananas.
But, I do make a few exceptions to my yolks/whites rule. I do like many frittatas, especially when their vegetable/cheese/herb content almost overwhelms the pale yellow base. And frittatas are great for make-ahead, on-the-go breakfasts, brunches, and picnics. That is why I was so excited to get introduced to this cauliflower cake via my mom's copy of Plenty More by Yotam Ottolenghi. I made it at least ten times this summer to take to picnics, potlucks, and serve at brunch. The cauliflower is just there, in a good way, holding up the eggy, cakey batter. The herbs and onion give it all lots of flavor.
Adaptations: I only added the sesame seeds to the sides of the pan the first time I made it. It was a little fussy, and when I un-molded the cake most of them fell off. I love the idea, but love simplifying the recipe even more. I think that sesame seeds would give a good flavor mixed a bit in the batter or sprinkled on top before baking, but I don't add them anymore.
Check out the recipe here!