I have recently been admiring those French savory cakes, and especially the cauliflower one Ottolenghi did and, which Deb of Smitten Kitchen adapted, hers with added black sesame seeds on the sides. The guy who does the ordering at our grocery says there is some sort of disease affecting those seeds, so no supply for the time being. And, I did like the way it looked. Pooh. Perhaps poppy seeds would work. Also, the cauliflower here hasn't been all that appealing. So......... what I had was left-over, spicy roasted pumpkin, which would normally go right into a Pumpkin Curry Soup. But hey, we've been there and done that enough times to have a yen for something different.
You may have been hearing good things lately about Ottolenghi, London restaurant owner, author of the cutting edge cookbook, Plenty, and Guardian columnist. I tried a few of his very creative dishes when the Guardian did a special feature about his book, including numerous recipes. One was an awesome salad of fried white beans, sorrel and feta, which I should do again and post about.
This savory sort of cake is, apparently a traditional French thing, a crustless variation on the quiche. We Americans are more used to the Impossible Pie Bisquick version, at least those of us old enough to remember when we, or our mothers made them, back in the day.
