Cauliflower chestnut sage cake
Ingredients
- 1 medium cauliflower (about 500g chopped weight), leaves trimmed and cut into florets
- 1 tbsp olive oil
- 25g butter plus extra for greasing
- 1 large onion chopped
- 2 fat garlic cloves chopped
- 1 small pack sage half the leaves picked, largest ones left whole, remaining, finely chopped
- 180g pack cooked chestnuts 2/3 roughly chopped, the rest halved
- 100g '00' flour
- 100g polenta
- 2 ½ tsp baking powder
- 150g parmesan (or vegetarian alternative), grated
- 8 large eggs beaten
- green salad to serve (optional)
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