This is the best cauliflower dish I’ve made! Whenever I am in the mood for cauliflower, this cauliflower cake with pecorino romano & sweet basil is the answer. Spectacular, insanely delicious, and always leave everyone speechless!
1 medium red onion, partly sliced then diced
1 medium cauliflower, outer leaves removed, broken into florets
5 tablespoons basil olive oil (or regular olive oil)
1/2 c. sweet basil leaves, chopped
1/2 teaspoon finely chopped fresh rosemary
1 c. all-purpose flour, sifted
2 – 3 tablespoons melted butter for brushing
1 1/2 c. coarsely grated Pecorino Romano cheese
1 1/2 teaspoons 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 season with 1 tsp salt. Put the lid on and let it simmer for about 15 minutes or until the florets have softened. Then, drain in a colander and set aside.
Step 3: Off one end of the red onion, cut 3 round slices to about 1/4 inch thickness each. Set aside.
Step 4: Roughly chop the remaining onion and put it in a small saucepan with the basil olive oil and rosemary. Fry for about 10 minutes while stirring gently. Set aside to cool.
Step 5: To a large bowl, transfer the onion. Add in the eggs along with the chopped basil and mix well. Then, add the flour, baking powder, 1 1/4 cups Romano, 1 tsp salt, and black pepper. Mix again until smooth.
Step 6: To the bowl, gently stir in the cauliflower until well mixed.
Step 7: Using parchment paper, line the base and sides of an 8 1/2 inch springform cake pan. Grease the sides with melted butter.
Step 8: Combine the white and black sesame seeds. Sprinkle this on the sides of the pan, gradually rolling the pan on the side for the seeds to stick.
Step 9: Into the pan, pour the cauliflower mixture and evenly spread. On top, arrange the reserved onion rings.
Step 10: Put the pan in the middle of the preheated oven and bake for about 45 minutes or until set and golden brown. When done, take the pan out of the oven and allow the cauliflower cake to rest for about 15 minutes.
Step 11: Serve warm garnished with shredded Romano. Enjoy!