I used 2 large cauliflowers for 6, so doubled the ingredients. I cut the cauliflower into medium florets. Followed the recipe exactly and when it was time to add the cauliflower i folded the florets through the onion mixture and put on a lid. They were soft within 8 - 10 minutes. I like a bit more sauce so I then added a little tomato paste, cream (you could use plain yoghurt) and cardamon. I served it with brown rice. I put some in the oven to keep for my husband and it was so much nicer as the top was a little crunchy which made a better texture. Next time I will bake again like a gratin over brown rice.

Reviewed On: May 7, 2010

Super recipe. I baked the cake in a greased and paper lined 9 x 13 inch pan for 60 minutes. I added 2 tsp of vanilla and didn't bother with the sugar, butter thing in the pan. When it was cool I trimmed and sliced. Best blueberry cake I have ever eaten and my husband, who is a no dessert kind of guy, can't get enough of this cake. This kind of cake is better the next day so this is the perfect recipe for making ahead. I have made this 3 times now and each time used blueberries past their prime. Definately a keeper! I want to add that I have used this recipe to make super blueberry cupcakes. I added about 1/4 a cup of buttermilk to make the batter slightly thinner and baked at 350 for 23 minutes. Frosted with a blueberry cream cheese frosting. Very pretty.

Reviewed On: Aug. 4, 2009