My friends are coming over for a late-night meal, and I am making our favourite cauliflower cake with pecorino romano & sweet basil. I am sure we are gonna have a good time alongside this savoury cauliflower cake and a fine bottle of wine!
Ingredients
6 Eggs
5 tablespoons basil olive oil (or regular olive oil)
1 medium cauliflower, outer leaves removed, broken into florets
1/2 teaspoon finely chopped fresh rosemary
1 medium red onion, partly sliced then diced
1 c. all-purpose flour, sifted
1/2 c. sweet basil leaves, chopped
1 1/2 c. coarsely grated Pecorino Romano cheese
2 – 3 tablespoons melted butter for brushing
1 1/2 teaspoon baking powder
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 sprinkle with 1 tsp salt. Put the lid on and bring to a simmer. Let it simmer for about 5 minutes until the florets are slightly soft. Drain when done and set the cauliflower aside in a colander.
Step 3: Cut off one end of the red onion into 3 round slices with 1/4-inch thickness. Set aside.
Step 4: Finely chop the remaining onion and put them in a small pan along with basil olive oil, and rosemary. Fry for approximately 10 minutes while gently stirring. Set aside to cool when done.
Step 5: To a large bowl, transfer the onion. Then, add the eggs and chopped basil. Mix well until blended. Add the flour followed by the baking powder, 1 1/4 cups Romano, 1 tsp salt, and black pepper. Stir again until the mixture is smooth.
Step 6: To the bowl, add the cauliflower and gently whisk until mixed.
Step 7: Using parchment paper, line the base and sides of an 8 1/2 inch springform cake pan. Then, brush the sides of the parchment paper with melted butter. Sprinkle the combined white and black sesame seeds along the sides while slowly rolling the pan on its side to make sure the seeds stick.
Step 8: Into the pan, pour the cauliflower mixture, evenly spreading it. On top, arrange the reserved onion rings.
Step 9: Pop the pan in the middle of the preheated oven and bake the cauliflower cake for about 45 minutes until golden brown and set. When done, take the pan off the oven and allow the cauliflower cake to rest for approximately 15 minutes.
Step 10: Before serving, sprinkle with shredded Romano. Enjoy warm!
Ingredients
- 6 Eggs
- 5 tablespoons basil olive oil (or regular olive oil)
- 1 medium cauliflower, outer leaves removed, broken into florets
- 1/2 teaspoon finely chopped fresh rosemary
- 1 medium red onion, partly sliced then diced
- 1 c. all-purpose flour, sifted
- 1/2 c. sweet basil leaves, chopped
- 1 1/2 c. coarsely grated Pecorino Romano cheese
- 2 – 3 tablespoons melted butter for brushing
- 1 1/2 teaspoon baking powder
- Salt and freshly ground black pepper
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a saucepan, place the cauliflower and sprinkle with 1 tsp salt. Put the lid on and bring to a simmer. Let it simmer for about 5 minutes until the florets are slightly soft. Drain when done and set the cauliflower aside in a colander.
Step 3: Cut off one end of the red onion into 3 round slices with 1/4-inch thickness. Set aside.
Step 4: Finely chop the remaining onion and put them in a small pan along with basil olive oil, and rosemary. Fry for approximately 10 minutes while gently stirring. Set aside to cool when done.
Step 5: To a large bowl, transfer the onion. Then, add the eggs and chopped basil. Mix well until blended. Add the flour followed by the baking powder, 1 1/4 cups Romano, 1 tsp salt, and black pepper. Stir again until the mixture is smooth.
Step 6: To the bowl, add the cauliflower and gently whisk until mixed.
Step 7: Using parchment paper, line the base and sides of an 8 1/2 inch springform cake pan. Then, brush the sides of the parchment paper with melted butter. Sprinkle the combined white and black sesame seeds along the sides while slowly rolling the pan on its side to make sure the seeds stick.
Step 8: Into the pan, pour the cauliflower mixture, evenly spreading it. On top, arrange the reserved onion rings.
Step 9: Pop the pan in the middle of the preheated oven and bake the cauliflower cake for about 45 minutes until golden brown and set. When done, take the pan off the oven and allow the cauliflower cake to rest for approximately 15 minutes.
Step 10: Before serving, sprinkle with shredded Romano. Enjoy warm!
