What a delicious side dish this cauliflower cake is! A must-try recipe indeed that you and your loved ones are going to like. Enjoy!
Ingredients:
1 c all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon finely chopped fresh rosemary
6 Eggs
1 medium red onion, partly sliced then diced
1 tablespoon white sesame seeds
1 medium cauliflower, outer leaves removed, broken into florets
1 tablespoon black sesame seeds
5 tablespoons basil, olive oil (or regular olive oil)
1/2 c sweet basil leaves, chopped
1 1/2 c coarsely grated Pecorino Romano cheese
2–3 tablespoons melted butter for brushing
Salt and freshly ground black pepper
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Add the cauliflower into a saucepan.
3. Sprinkle 1 teaspoon of salt over the cauliflower, then pour in water.
4. Turn the heat to medium, then simmer the cauliflower for about 15 minutes or until tender. Drain.
5. Make three 1/4-inch circles off the onion by slicing it.
6. Chop the rest of the onions, then add them to a pan. Add rosemary and olive oil. Turn the heat to medium, then stir fry for 10 minutes.
7. Remove the pan from the stove and allow the onion mixture to cool completely. Transfer into a mixing bowl.
8. Add chopped basil and eggs, then whisk until well mixed.
9. Add 1 1/4 cups of Romano, baking powder, black pepper, salt, and flour. Whisk until well blended.
10. Add the cauliflower, then stir until well incorporated.
11. Line with parchment paper onto an 8 1/2-inch springform cake pan.
12. Brush with melted butter on the sides of the pan.
13. Combine the sesame seeds, then sprinkle them into the pan.
14. Transfer the cauliflower mixture into the prepared pan and spread it.
15. Add the onion rings over the cauliflower mixture layer.
16. Place the pan inside the preheated oven and bake for about 45 minutes or until the top turns golden brown.
17. Remove from the oven, then let it cool at room temperature for a few minutes.
18. Sprinkle shredded Romano cheese on top.
19. Serve and enjoy!
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