Cauliflower chestnut sage cake

Ingredients

• 1 medium cauliflower (about 500g chopped weight), leaves trimmed and cut into florets
• 1 tbsp olive oil
• 25g butter, plus extra for greasing
• 1 large onion, chopped
• 2 fat garlic cloves, chopped
• 1 small pack sage, half the leaves picked, largest ones left whole, remaining, finely chopped
• 180g pack cooked chestnuts, 2/3 roughly chopped, the rest halved
• 100g '00' flour
• 100g polenta
• 2 ½ tsp baking powder
• 150g parmesan (or vegetarian alternative), grated
• 8 large eggs, beaten
• green salad, to serve (optional)

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