A leaner take on cauliflower cheese, baked in a loaf tin so you can slice it — great warm, or cold for a picnic or sandwich. Topped with blistered cherry tomatoes. Inspired by Ottolenghi; don’t skip the caraway.

Serves 6 · Prep ~20 min · Bake 50–60 min · Oven 180 °C fan

Shopping list

Produce

  • 1 medium cauliflower (~800 g) — bloemkool
  • 1 onion — ui
  • 200 g cherry tomatoes — cherrytomaatjes
  • Small bunch fresh basil — basilicum

Dairy & eggs

  • 4 large eggs — eieren
  • 100 ml half-fat milk — halfvolle melk
  • 100 g low-fat quark or skyr — magere kwark
  • 60 g parmesan — Parmezaan
  • 60 g 30+ Gouda — 30+ Goudse kaas

Cupboard

  • 50 g plain flour — bloem
  • 1 tsp baking powder — bakpoeder
  • 1 tsp caraway seeds — karwijzaad
  • Olive oil, salt, pepper

Ingredients

  • 1 medium cauliflower (~800 g), broken into florets
  • 4 large eggs
  • 100 ml half-fat milk (halfvolle melk)
  • 100 g low-fat quark (magere kwark) or skyr
  • 60 g parmesan, grated
  • 60 g 30+ Gouda, grated
  • 50 g plain flour
  • 1 tsp baking powder
  • 1 tsp caraway seeds
  • 15 g fresh basil, chopped
  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp salt, plus black pepper
  • 200 g cherry tomatoes, halved

Method

  1. Prep the tin. Heat the oven to 180 °C fan. Grease a 900 g loaf tin and line with baking paper, leaving an overhang for easy lifting.
  2. Cook the cauliflower. Steam or boil the florets for about 8 minutes, until just tender. Drain very well and leave to steam-dry — excess water is what makes the loaf soggy.
  3. Soften the onion. Heat the olive oil in a nonstick pan and cook the onion for about 8 minutes until soft and golden, adding a splash of water if it sticks. Stir in the caraway for the last minute, then set aside to cool slightly.
  4. Make the base. Whisk the eggs with the milk and quark until smooth, then stir in both cheeses, the flour, baking powder, basil, the onion-caraway mix, salt and a good grind of pepper.
  5. Combine and fill. Gently fold in the cauliflower, keeping some florets whole. Tip into the tin and level the top.
  6. Top with tomatoes. Lightly salt the halved tomatoes and blot the cut faces on kitchen paper, then arrange cut-side up over the loaf, pressing lightly into the surface. Scatter over a little extra parmesan if you like.
  7. Bake. Bake uncovered for 50–60 minutes, until set, golden and the tomatoes have blistered.
  8. Rest and slice. Cool in the tin for 15 minutes before lifting out. The centre should read about 75 °C. Serve warm or at room temperature.

Tips

  • Kwark keeps it moist and adds protein in place of cream, but it can weep if overbaked — pull the loaf at ~75 °C in the centre and no higher. The thermometer is a better cue than colour or time.
  • Tomatoes cut-side up, blotted, so their juice evaporates instead of soaking the top. Baking uncovered lets them blister rather than steam.
  • Caraway is the signature note — don’t leave it out. A few extra seeds scattered on top add crunch.
  • Firmer, more sliceable loaf (better for sandwiches): bake toward the longer end.
  • Serving idea: a thick slice with sourdough makes a solid picnic lunch.