Elevate your savory baking game with this delightful Cauliflower Cake with Pecorino Romano and Sweet Basil. This dish combines the delicate flavors of cauliflower, the sharpness of Pecorino Romano cheese, and the aromatic notes of fresh basil into a beautifully textured cake that’s perfect for any occasion. Whether you serve it as a main course with a salad or as a unique side dish, this cauliflower cake is sure to impress with its golden crust and tender, cheesy interior. It’s an excellent way to enjoy cauliflower in a new and delicious form, making it a fantastic option for both vegetarians and anyone looking to add more vegetables to their diet.
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
- Prepare the Cauliflower: Preheat your oven to 350°F (175°C). Add the cauliflower florets and cook for about 10 minutes, or until the cauliflower is tender but not mushy.
- Sauté the Onion: In a small skillet, heat 1 tablespoon of basil olive oil (or regular olive oil) over medium heat. Add the diced red onion and chopped rosemary. Sauté for about 5-7 minutes until the onion is soft and slightly caramelized. Remove from heat and let cool.
- Prepare the Batter: In a large mixing bowl, whisk together the eggs until well combined. Add the chopped sweet basil leaves, sifted flour, baking powder, and grated Pecorino Romano cheese. Blend thoroughly until the batter is silky and lump-free. Adjust seasoning with salt and freshly cracked black pepper according to your taste.
- Combine Cauliflower and Batter: Gently fold the cooked cauliflower florets and sautéed onion mixture into the batter, making sure the cauliflower is evenly distributed.
- Prepare the Pan: Brush a 9-inch (23 cm) springform pan with melted butter, ensuring the sides and bottom are well-coated. Sprinkle the white and black sesame seeds evenly over the bottom and sides of the pan to create a decorative and flavorful crust.
- Bake the Cake: Pour the cauliflower batter into the prepared pan, spreading it evenly. Drizzle the remaining basil olive oil over the top. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully release the springform and transfer the cake to a serving plate. Serve warm or at room temperature, garnished with additional fresh basil leaves if desired.
Conclusion
This Savory Cauliflower Cake with Pecorino Romano and Sweet Basil is a delightful and versatile dish that showcases the beauty of simple, fresh ingredients. With its unique combination of flavors and textures, this cake is perfect for a light lunch, a unique side dish, or even a brunch centerpiece. The subtle earthiness of the cauliflower, the sharpness of the cheese, and the fresh aroma of basil create a harmonious blend that’s sure to please. It’s a wonderful way to enjoy a comforting yet sophisticated meal that’s both nutritious and satisfying. Enjoy this elegant dish with your loved ones and savor the flavors of the Mediterranean!
Savory Cauliflower Cake with Pecorino Romano & Sweet Basil
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
- Prepare the Cauliflower: Preheat your oven to 350°F (175°C). Add the cauliflower florets and cook for about 10 minutes, or until the cauliflower is tender but not mushy.
- Sauté the Onion: In a small skillet, heat 1 tablespoon of basil olive oil (or regular olive oil) over medium heat. Add the diced red onion and chopped rosemary. Sauté for about 5-7 minutes until the onion is soft and slightly caramelized. Remove from heat and let cool.
- Prepare the Batter: In a large mixing bowl, whisk together the eggs until well combined. Add the chopped sweet basil leaves, sifted flour, baking powder, and grated Pecorino Romano cheese. Blend thoroughly until the batter is silky and lump-free. Adjust seasoning with salt and freshly cracked black pepper according to your taste.
- Combine Cauliflower and Batter: Gently fold the cooked cauliflower florets and sautéed onion mixture into the batter, making sure the cauliflower is evenly distributed.
- Prepare the Pan: Brush a 9-inch (23 cm) springform pan with melted butter, ensuring the sides and bottom are well-coated. Sprinkle the white and black sesame seeds evenly over the bottom and sides of the pan to create a decorative and flavorful crust.
- Bake the Cake: Pour the cauliflower batter into the prepared pan, spreading it evenly. Drizzle the remaining basil olive oil over the top. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully release the springform and transfer the cake to a serving plate. Serve warm or at room temperature, garnished with additional fresh basil leaves if desired.