As I would simply put it, this pudding is my signature dish. The pudding in itself is delicate yet savory, while the pesto sauce features a real triumph of aromas. Please notice that the real zing to the pesto comes from the olives, so take care of choosing the best possible quality.
- 800 gr cauliflower, florets removed and washed
- 150 ml milk
- 3 free range eggs
- 80 gr pecorino cheese, grated
- 3 tbsp extravirgin olive oil
for the pesto:
- 100 gr black olives, deseeded: if you are lucky enough to find the Taggiasche sort that will be the best! Otherwise, a good alternative is Greek black olives, which are surely easier to locate.
- 100 ml top quality Italian extravirgin olive oil
- 1 tbsp salted capers, accurately washed and drained
- 1 tbsp parsley, chopped
- 3 anchovies in oil
- 1/2 tsp chilli powder (or chilli flakes, if you prefer it less spicy)
- rind and juice of 1 organic orange
Boil the cauliflower in hot salted water, drain and sautéè in a large pan with the oil until golden. Reduce to a purée using the back of a spoon. Let it cool to room temperature.
In a large bowl whisk the eggs with the pecorino cheese and milk and add a little black pepper powder. Add the cauliflower and mix thoroughly.
Grease the inside of a plain bundt cake tin with some olive oil and pour in the batter. Bake in the oven, still, at 190°C, bainmarie, for 50 minutes.
Prepare the pesto by putting all the ingredients in a food processor until creamy and blended.
Leave the pudding to cool a little before turning out, garnish with the pesto and serve. You can make the pudding a day ahead and warm it in the microwave just before serving: cover with the pesto only after warmed up, so that the sauce won’t cook.