Description
This cheesy, herb-packed cauliflower savory cake is perfect for brunch, lunch, or a light dinner. Easy to make, naturally vegetarian, and full of Mediterranean flavors.
Ingredients
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1 medium cauliflower, broken into florets
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1 medium red onion (3 slices reserved, rest diced)
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5 Tbsp basil olive oil (or regular olive oil)
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1/2 tsp finely chopped fresh rosemary
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6 large eggs
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1/2 cup chopped fresh sweet basil leaves
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1 cup all-purpose flour, sifted
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1 1/2 tsp baking powder
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1 1/2 cups grated Pecorino Romano cheese
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2–3 Tbsp melted butter (for brushing pan)
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1 Tbsp white sesame seeds
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1 Tbsp black sesame seeds
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Salt and freshly ground black pepper to taste
Instructions
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Preheat oven to 400°F (200°C). Boil cauliflower with 1 tsp salt for 15 minutes, drain well.
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Dice most of the red onion, reserving 3 rings. Sauté diced onion with rosemary in olive oil for 10 minutes. Cool slightly.
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In a large bowl, whisk eggs, basil, sautéed onions, salt, and pepper. Stir in flour, baking powder, and cheese. Fold in cauliflower.
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Line and grease a springform pan. Coat sides with sesame seeds.
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Pour batter into pan, top with onion rings.
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Bake 45 minutes, rest 15 minutes before slicing. Serve warm.
Notes
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Be sure to drain the cauliflower well to avoid soggy texture.
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Use fresh herbs for best flavor.
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For a gluten-free version, use a gluten-free flour blend.
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Leftovers can be refrigerated or frozen.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired