This is an adaptation of an Ottolenghi recipe.

Preheat the oven to 180C.

Break a small cauliflower (450g) into medium florets. Place them in a pot with 1 tsp salt, cover with water and simmer for 15 minutes, until quite soft (the cauliflower should break apart). Strain, and set aside.

Meanwhile, cut off a couple thin rings off one end of a peeled, large red onion (170g)  and set aside. Finely chop the rest of the onion and add to a small pan, along with 75ml olive oil and 1tsp fresh thyme. Sauté the chopped onion on a medium heat for about 10 minutes. Transfer to a large bowl to cool slightly.

In the bowl with the onions, add 7 eggs and whisk together.

Sift in 120g flour, 1 ½ tsp baking powder, ½ tsp ground turmeric, 75g grated Parmesan, 75g grated mature cheddar, 1tsp salt, and plenty of pepper. Mix till smooth

Add the cauliflower (broken into tiny florets) and stir gently.

Using baking parchment, line the bottom of a 20-24cm round cake tin with a loose base. Brush the sides with butter, sprinkle 1tbs sesame seeds and 1tsp nigella seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top.

Bake the cake in the centre of the oven for 45 minutes, until golden brown. Serve warm, along with some purple sprouting broccoli or a kale salad.