This cauliflower cake with pecorino romano & sweet basil is my new favorite! It’s delicious and pretty spectacular! The combination of ingredients makes the best cake. Serve this as an amazing weekend side. Leftovers are also perfect!
Ingredients
6 eggs
5 tablespoons basil, olive oil (or regular olive oil)
1 medium cauliflower, outer leaves removed, broken into florets
1 medium red onion, partly sliced and then diced
1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoons baking powder
1/2 c. sweet basil leaves, chopped
1 c. all-purpose flour, sifted
1 1/2 c. coarsely grated Pecorino Romano cheese
2–3 tablespoons melted butter for brushing
Salt and freshly ground black pepper
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
How to make cauliflower cake with pecorino Romano & sweet Basil
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a saucepan, place the cauliflower and season with 1 tsp salt. Pour in enough water to cover the cauliflower. Then, bring it to a simmer. Let the mixture simmer for about 15 minutes or until the florets are slightly tender. When done, drain in a colander and set aside.
Step 3: Off one end of the red onion, cut 3 round slices (each 1/4-inch thick). Set aside. Then, coarsely chop the remaining onion. In a small pan, place the onion along with the basil, olive oil, and rosemary. Fry while gently, stirring for about 10 minutes. Take off the heat when done and set aside to cool.
Step 4: To a large bowl, transfer the onion. Then, add the eggs along with the chopped basil. Mix well until combined.
Step 5: Then, add the flour, baking powder, 1 1/4 c. Romano, 1 tsp salt, and black pepper. Mix again until smooth.
Step 6: Throw in the cauliflower and gently stir until well incorporated.
Step 7: Using parchment paper, line the base and sides of an 8 1/2-inch springform cake pan.
Step 8: With melted butter, brush the sides. Combine the white and black sesame seeds, then sprinkle this along the sides while slowly rolling the pan to its side.
Step 9: Into the pan, pour the cauliflower mixture, evenly spreading it. On top, arrange the reserved onion rings.
Step 10: Place in the middle of the preheated oven and bake for about 45 minutes or until the center is set and the top is golden brown.
Step 11: Before serving, allow the dish to rest for about 15 minutes.
Step 12: Serve warm with sprinkles of shredded Romano. Enjoy!
cauliflower cake with pecorino romano & sweet basil
Ingredients
- 6 eggs
- 5 tablespoons basil olive oil (or regular olive oil)
- 1 medium cauliflower outer leaves removed, broken into florets
- 1 medium red onion partly sliced and then diced
- 1/2 teaspoon finely chopped fresh rosemary
- 1 1/2 teaspoons baking powder
- 1/2 c. sweet basil leaves chopped
- 1 c. all-purpose flour sifted
- 1 1/2 c. coarsely grated Pecorino Romano cheese
- 2 –3 tablespoons melted butter for brushing
- Salt and freshly ground black pepper
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
Instructions
- Prepare the oven. Preheat it to 400 degrees F.
- In a saucepan, place the cauliflower and season with 1 tsp salt. Pour in enough water to cover the cauliflower. Then, bring it to a simmer. Let the mixture simmer for about 15 minutes or until the florets are slightly tender. When done, drain in a colander and set aside.
- Off one end of the red onion, cut 3 round slices (each 1/4-inch thick). Set aside. Then, coarsely chop the remaining onion. In a small pan, place the onion along with the basil, olive oil, and rosemary. Fry while gently, stirring for about 10 minutes. Take off the heat when done and set aside to cool.
- To a large bowl, transfer the onion. Then, add the eggs along with the chopped basil. Mix well until combined.
- Then, add the flour, baking powder, 1 1/4 c. Romano, 1 tsp salt, and black pepper. Mix again until smooth.
- Throw in the cauliflower and gently stir until well incorporated.
- Using parchment paper, line the base and sides of an 8 1/2-inch springform cake pan.
- With melted butter, brush the sides. Combine the white and black sesame seeds, then sprinkle this along the sides while slowly rolling the pan to its side.
- Into the pan, pour the cauliflower mixture, evenly spreading it. On top, arrange the reserved onion rings.
- Place in the middle of the preheated oven and bake for about 45 minutes or until the center is set and the top is golden brown.
- Before serving, allow the dish to rest for about 15 minutes.
- Serve warm with sprinkles of shredded Romano. Enjoy!
