Cauliflower Cake with Pecorino Romano & Sweet Basil
Cauliflower Cake with Pecorino Romano & Sweet Basil is a savory and satisfying dish that’s perfect for any occasion. This unique cake combines tender cauliflower, flavorful onions, and fragrant basil with the richness of Pecorino Romano cheese, resulting in a delightful culinary experience.
Why Make Cauliflower Cake with Pecorino Romano & Sweet Basil
This cake is not only delicious but also a creative way to enjoy cauliflower. It’s a versatile dish that can be served as a side dish, appetizer, or even as a light main course. Plus, it’s packed with nutrients and bursting with flavor, making it a hit with both vegetarians and meat-lovers alike.
How to Make Cauliflower Cake with Pecorino Romano & Sweet Basil
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure proper cooking.
- Prepare the Cauliflower: Boil the cauliflower florets in salted water until tender but still firm. Drain and set aside to cool.
- Sauté the Onion: In a skillet, sauté the diced red onion in basil olive oil until soft and slightly caramelized. Stir in the chopped rosemary and cook for a few more minutes. Set aside to cool.
- Mix the Cake Batter: In a large bowl, whisk together eggs and basil olive oil. Add chopped sweet basil leaves, then gently fold in sifted flour and baking powder. Season with salt and black pepper. Stir in grated Pecorino Romano cheese until well combined.
- Combine Cauliflower and Onion: Gently fold the cooled cauliflower florets and sautéed onion into the egg mixture until evenly distributed.
- Prepare the Cake Pan: Brush a 9-inch springform pan with melted butter. Mix white and black sesame seeds and sprinkle them around the sides and bottom of the pan.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 45 minutes to 1 hour, until the cake is set, golden, and a tester comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 20 minutes, then release the sides of the springform pan. Slice and serve warm or at room temperature, garnished with additional sweet basil leaves if desired.
Serving Suggestions
This Cauliflower Cake pairs well with a crisp green salad or roasted vegetables for a complete meal. It can also be served as a tasty appetizer or side dish for brunch or dinner gatherings.
Storage Info
Any leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Some Techniques or Tips
- Be sure to properly drain the boiled cauliflower to prevent the cake from becoming too watery.
- You can customize this cake by adding other herbs or spices according to your taste preferences.
- For a richer flavor, you can experiment with different types of cheese or add a sprinkle of Parmesan cheese on top before baking.
FAQs about Cauliflower Cake with Pecorino Romano & Sweet Basil
- Can I use frozen cauliflower instead of fresh? Yes, you can use frozen cauliflower, but make sure to thaw and drain it well before using it in the recipe.
- Can I make this cake ahead of time? Yes, you can prepare the cake up to a day in advance and store it in the refrigerator. Simply reheat it in the oven before serving.
- Can I omit the cheese for a vegan version? Yes, you can omit the Pecorino Romano cheese or substitute it with a vegan cheese alternative to make a vegan-friendly version of this cake.
Cauliflower Cake with Pecorino Romano & Sweet Basil
Ingredients:
- 1 medium cauliflower, outer leaves removed, broken into florets
- 1 medium red onion, partly sliced and then diced
- 5 tablespoons basil olive oil (or regular olive oil, with added chopped basil)
- 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 coarsely grated Pecorino Romano cheese
- 2 – 3 tablespoons melted butter for brushing
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- Salt and freshly ground black pepper
Instructions:
- Preheat the Oven:
- Begin by preheating your oven to 350°F (180°C) to ensure even cooking and proper rising of the cake.
- Prepare the Cauliflower:
- Bring a pot of salted water to a boil. Add the cauliflower florets and cook until tender but still firm, about 5-7 minutes. Drain and set aside to cool.
- Sauté the Onion:
- Heat 2 tablespoons of the basil olive oil in a skillet over medium heat. Add the diced red onion and a pinch of salt, sautéing until soft and slightly caramelized. Stir in the rosemary during the last few minutes of cooking. Set aside to cool.
- Mix the Cake Batter:
- In a large bowl, whisk the eggs with the remaining basil olive oil. Add the chopped sweet basil leaves, then gently fold in the sifted flour and baking powder. Season with salt and black pepper. Stir in the grated Pecorino Romano cheese until the mixture is well combined.
- Combine Cauliflower and Onion:
- Gently fold the cooled cauliflower florets and sautéed onion into the egg mixture, ensuring they’re evenly distributed.
- Prepare the Cake Pan:
- Brush a 9-inch (23 cm) springform pan with melted butter. Mix the white and black sesame seeds and sprinkle them around the sides and bottom of the pan, tilting and rotating the pan to coat it evenly.
- Bake the Cake:
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 45 minutes to 1 hour, or until the cake is set, golden, and a tester comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 20 minutes, then release the sides of the springform pan. Slice and serve warm or at room temperature, garnished with additional sweet basil leaves if desired. Enjoy!
