An easy party piece, adapted from an Ottolenghi recipe.

Preheat the oven to 180C.

Place 300g cauliflower florets in a pot with 1 tsp salt, cover with water and simmer for 15 minutes, until quite soft (the cauliflower should break apart). Strain, mash, and set aside.

Meanwhile, slice up a small long shallot into rings and set aside.

Finely chop a small red onion (100g) and add to a small pan, along with 45ml 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 4 eggs and whisk together.

Sift in 70g flour, 1 tsp baking powder, ½ tsp ground turmeric, 45g grated Parmesan, 45g grated mature cheddar, ½ tsp 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 22cm square baking tin. Brush the sides with butter or cooking spray. Tip in the cauliflower mix, arrange the shallot rings on top and sprinkle with sesame seeds (white and black).

Bake in the centre of the oven for around 20 minutes, until golden brown and a knife comes out clean.

Cut into squares and serve warm or at room temperature.