Spiced Cauliflower Muffins

• porce: Makes 6 small muffins

Ingredience

1 small head of cauliflower

700g/ml water

1 tsp table salt

FOR THE MUFFIN BATTER

175g all-purpose flour

40g granulated sugar

½ tsp baking powder

2 tsp ground cumin

1 tsp ground coriander

¼ tsp turmeric

¼ tsp table salt a pinch of white pepper

4 eggs

150g unsalted butter, melted

OPTIONAL TOPPING

3 tbsp pumpkin seeds

3 tbsp grated pecorino or Parmesan cheese

Pokyny

Breaks the cauliflower into florets, making sure there are at least six large "trees." (You will most likely have more than six; cook them all and save the unused florets to eat another time.)

Put the water and salt in a large pan and boil the cauliflower in it until soft (this will take 5-10 minutes).

Check to see whether it is done by inserting a knife tip into the stem; it should penetrate without resistance. Drain well and set aside.

Preheat the oven to 375°F/350°F convection and butter six muffin molds.

Mix all the dry ingredients for the batter together.

Add the eggs and use a spoon or spatula to mix until combined, then slowly mix in the melted butter and fold until it has all been incorporated.

Place a spoonful of batter in the center of each mold and stand a whole floret stem-down in each.

Cover with batter to fill the molds to the top. Mix the pumpkin seeds and cheese, if using, sprinkle on the muffins and bake for 15 minutes.

Remove from the tin and eat while still warm - they are best this way.

Poznámky

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer