Savory Cauliflower Cake with Pecorino Romano & Sweet Basil

This delicious Cauliflower Cake with Pecorino Romano and Sweet Basil will up your savory baking game. This recipe creates a wonderfully structured cake that is appropriate for any occasion by fusing the sharp tastes of Pecorino Romano cheese, the delicate flavors of cauliflower, and the fragrant notes of fresh basil. With its golden exterior and soft, cheesy within, this cauliflower cake is guaranteed to wow guests whether it’s served as a novel side dish or as the main course with a salad. It’s a great way to enjoy cauliflower in a wonderful new manner, and it’s a great choice for anybody trying to increase their intake of veggies or who is a vegetarian.

Ingredients

• 1 medium cauliflower, outer leaves removed, broken into florets

• 1 medium red onion, roughly sliced and then chopped
• 5 tablespoons basil olive oil (or regular olive oil)

• 1/2 teaspoon finely chopped fresh rosemary
• 6 eggs
• 1/2 cup sweet basil leaves, chopped

• 1 cup all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1 1/2 cups of roughly shredded Pecorino Romano cheese
• 2–3 tablespoons melted butter, for brushing

• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• Sea salt and freshly cracked black pepper, adjusted to your preference

Instructions:

1. Start the cauliflower preparation by preheating the oven to 350°F (175°C). When the cauliflower is soft but not mushy, add the florets and simmer for about ten minutes.
2. Sauté the Onion: In a small skillet, heat 1 tablespoon of basil olive oil (or regular olive oil) over medium heat. Add the chopped rosemary and red onion, diced. After around 5 to 7 minutes of sautéing, the onion should be tender and starting to caramelize. Take off the heat and let to cool.

3. To make the batter, beat the eggs together in a large mixing basin until well blended. Add the grated Pecorino Romano cheese, sifted flour, baking powder, and chopped sweet basil leaves. Mix the batter well until it’s smooth and free of lumps. To suit your taste, add more salt and freshly ground black pepper to the seasoning.

4. Blend Batter and Cauliflower: Using a gentle hand, mix the batter with the cooked cauliflower florets and the sautéed onion combination, ensuring sure the cauliflower is evenly mixed together.

5. Get the pan ready: Make sure the bottom and sides of a 9-inch (23 cm) springform pan are well covered by applying melted butter. To make a beautiful and tasty crust, evenly sprinkle the black and white sesame seeds over the pan’s edges and bottom.
6. Bake the Cake: Evenly pour and distribute the cauliflower batter onto the prepared pan. Pour the leftover olive oil with basil over top. A skewer placed into the middle of the cake should come out clean after 35 to 40 minutes of baking in a preheated oven.
7. After taking the cake out of the oven, let it cool in the pan for around ten minutes before serving. The cake should be carefully removed from the springform and placed on a serving platter. If preferred, top warm or room temperature dishes with more fresh basil leaves.

In summary

This tasty and adaptable meal, Savory Cauliflower Cake with Pecorino Romano and Sweet Basil, highlights the beauty of basic, fresh ingredients. This cake’s distinctive taste and texture combination makes it ideal for a light lunch, a novel side dish, or even as the focal point of a brunch. A pleasing combination is created by the sharpness of the cheese, the fresh scent of basil, and the delicate earthiness of the cauliflower. It’s a great way to savor a nourishing and filling dinner that’s refined but cozy. Savor the tastes of the Mediterranean while you and your loved ones enjoy this exquisite meal!