Cauliflower cream cheesecake

This is a savoury cheesecake that lets the delicate, sweet, slightly nutty flavour of cauliflower shine through. It is a centerpiece, not a side dish. Many cauliflower dishes incorporate strong flavours like anchovies and curry spices but for this I wanted to let the cauliflower shine. And it does.

Ingredients

• 1 cauliflower, about 500 gm
• 1 cup milk
• 200 gm cream cheese
• 4 eggs, separated
• A handful of grated parmesan cheese

Crust

• 1/2 cup rolled oats
• ¾ cup flour
• ¼ cup sunflower seeds
• Pinch salt
• ¼ cup olive oil
• ¼ cup water

Method

1. Preheat the oven to 180C.
2. Cut the cauliflower, including the stem (if you cut your own home grown cauli the stem is about 20 cm long) into small pieces, reserving a couple of good shaped florets to slice into cross sections for the decoration.
3. Cook the cauliflower in a saucepan with the milk until tender
4. Mix the flour, oats, sunflower seeds and salt in a small bowl, then pour in the oil and water. Stir with a fork until you have a soft, pliable dough. You may have to add a bit more water. Press into an oiled 20cm springform pan, using your fingers to push it around the bottom and up the sides in an even layer, making sure there are no holes for leakage. Place in the fridge to rest while you complete the filling.
5. Whizz the cooked cauliflower and milk mixture with a device of your choice (I used a stick blender) until you have a smooth puree. Add the cream cheese a tablespoon at a time until incorporated.
6. Taste for seasoning. You will probably find the cream cheese is salty enough.
7. Stir the egg yolks though until well blended.
8. Whisk the egg whites until stiff peaks form. Fold through the cauliflower mixture. Pour the mixture into the pastry shell (check first that no holes have appeared), pat the top smooth, sprinkle with grated cheese and arrange the reserved cauliflower sprigs on the top.
9. Cook until browned on top and set, about 45 minutes. Leave to cool slightly before you attempt to take it off the base of the tin.
10. Serve warm or at room temperature with cauliflower greens that have been cooked gently in garlic.