This is as tasty as it is beautiful so it’s not surprising that it comes from Deb Perelman at Smitten Kitchen via Yotam Ottolenghi.  It would be a great vegetarian dinner or brunch anytime, we enjoyed ours with a big green salad – enjoy!

Cauliflower and Parmesan Cake

1 medium head of cauliflower (about 1 1/2 lbs) cut into florets and simmered for a few minutes in salted, boiling water, then drained completely (I did this the morning of)

1 large red onion – cut a few rings for decoration (and set aside), then chop the rest

7 T. olive oil AND 1/2 t. finely chopped fresh rosemary

8 eggs

a big handful of fresh chopped basil

1 1/2 c. flour (I used almond flour and it worked beautifully)

2 1/2 t. baking powder AND 1/2 t. turmeric

1 t. EACH salt AND freshly ground pepper

2 c. finely grated Parmesan (I cheated and used 1 c. fine and 1 c. petal)

butter for greasing the pan AND 2 T. black sesame seeds

Heat all of the olive oil in a small pot and saute the chopped red onion and rosemary together for a few minutes until soft.  Remove the pot from the heat and leave it to cool (I also did this step the morning of).

In a large bowl, whisk together the eggs and cooled olive oil/onion mix, then stir in the basil, flour, baking powder, turmeric, salt and pepper and cheese.  Whisk well to remove as many lumps as possible, then fold in the drained cauliflower.

Line the bottom of a 10-inch springform pan with parchment and generously butter the sides. Put the sesame seeds in the pan and toss them around so that they stick up the sides, then place your prepared pan on a parchment lined baking sheet (just in case).  Pour in the batter, arrange the onion rings on top and then bake for about 45 minutes until it’s nicely browned and the center is set.  Allow the ‘cake’ to sit in the pan for about 15 minutes before running a knife around the edges and releasing it from the springform.  This is wonderful warm and also at room temperature.

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