Whatever the question, Cauliflower Cake with Pecorino Romano & Sweet Basil is the answer.
I don’t know about you but I am never not in the mood for cauliflower. I’ve been digging it, lately.
Nick was coming home for a quick dinner on Sunday and with the weather as unseasonably gorgeous as it was we decided to barbecue some burgers and make some homemade truffle fries. For some reason that wasn’t enough, I wanted another side-dish. My first thought was to make this or this or maybe this <—— which ultimately inspired the most wonderful eureka…
…the recipe for Yotam Ottolenghi’s Cauliflower Cake, from Plenty More.
A few night’s ago as I struggled to fall asleep I picked up Yotam’s book to serve as my bedtime story. I’d like to tell you that the book accomplished my goal of putting me fast to sleep – however, it did the exact opposite – I was not only sleepy and awake, but sleepy and starving. All I could think about were the stunning photos and creative recipes born from this incredible artist.
I’d also like to tell you that I’ll never do it again. That I’ll never read one of Yotam’s books before bed since what you’re left with is a noisy churning stomach and visions of vegetables in all their glory… But I can’t, I’d be lying…
His books are too good! Morning, noon and night…
Anyway, lucky for us my eureka moment came when it did! Oh my my my my my.
The nuanced flavors involved in this dish are pret-ty spectacular.
I’m all about cauliflower and Romano (always!), but when combined with fried onion, fresh rosemary, sweet basil and basil oil, let’s just say ‘comfort’ put on some fuzzy slippers, an angora sweater and fell ever so gingerly into a hill of feathers and proceeded to snore (quietly).
I used an 8 1/2 inch springform cake pan to get the height you see here but you could certainly use whatever size you have.
You’ll want to cut yourself a big slice of this savory cauliflower cake and eat with heightened attention.
Every bite is a small slice of heaven.
This dish makes for a great side on the weekend but man does it make for great leftovers on a weeknight.
Buon Appetito!
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Cauliflower Cake with Pecorino Romano & Sweet Basil
- Category: Side Dish
Ingredients
- 1 medium cauliflower, outer leaves removed, broken into florets
- 1 medium red onion, partly sliced then diced
- 5 Tbsp. basil olive oil (or regular olive oil)
- 1/2 tsp. finely chopped fresh rosemary
- 6 eggs
- 1/2 cup sweet basil leaves, chopped
- 1 cup all-purpose flour, sifted
- 1 1/2 tsp. baking powder
- 1 1/2 cups coarsely grated Pecorino Romano cheese
- 2 – 3 Tbsp. melted butter for brushing
- 1 Tbsp. white sesame seeds
- 1 Tbsp. black sesame seeds
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 F.
- Place the cauliflower and 1 tsp. of salt in a saucepan. Cover with water and bring to a simmer.
- Simmer for about 15 minutes until florets are quite soft.
- Drain and set aside in a colander.
- Cut 3 round slices, each 1/4 inch thick, off one end of the red onion and set aside.
- Coarsely chop the rest of the onion and place in a small pan with basil olive oil and rosemary. While stirring gently, fry for about 10 minutes.
- Remove from heat and set aside to cool.
- Transfer the onion to a large bowl.
- Add eggs, and chopped basil, whisk well.
- Next, add the flour, baking powder, 1 1/4 cups Romano, 1 tsp salt and black pepper to taste.
- Whisk until smooth.
- Add the cauliflower and stir gently until well combined.
- Line the base and sides of an 8 1/2 inch springform cake pan with parchment paper.
- Brush the sides with melted butter then mix together the white and black sesame seeds and sprinkle along the sides as you slowly roll the pan on its side, so the seeds stick.
- Pour the cauliflower mixture into the pan, spreading it evenly.
- Arrange the reserved onion rings on top.
- Place in the center of the oven and bake for 45 minutes, until golden brown and set.
- Remove from the oven and let rest for about 15 minutes before serving.
- Sprinkle with shredded Romano.
- Serve warm.
{Recipe adapted from Plenty More}
CIAO!
This recipe hits the spot, I could eat this morning, noon and night! I do love cauliflower, its a staple here but this takes it to a new level. Loving the tree trunk board in the photos, nice rustic touch. Ahh, almost forgot…I love the Soul Sundays idea, can’t wait to see what little tid bits you have for us. Take care.
Awh! Thank you so much, friend! This dish hits the spot in a very big way! Thanks for checking out Soul Snacks! I really appreciate that! 🙂
Stop the press, hold the phone and shut the front door already! This is a creation! Eureka indeed Annie, I am in love with this. Any leftovers for a kind heart on the West Coast?
Love your night time reading… Pinned 🙂
Of course! Of course! I tell you what – I’ll send you cauliflower cake and you send me some of your Roman meatballs! 🙂
This cauliflower cake sounds so uniquely delicious! I’ve got to try it! This definitely makes it easier to eat your veggies 🙂
Oh yeah! When this is on the table, I’m running to eat my veggies! Thanks, Rachel!
What a beautiful cake, Annie! I think you shouldn’t have struggled that night – you could have baked this cake. It’s full of veggies so I consider it a healthy version. Indeed, I’ve never used cauliflower in pies, but this combo sounds fantastic!
Why didn’t I think of that?! You’re right! This is a very special cake, indeed! Thanks, Ben!
I can eat cauliflower every day! Love this cake! Will try it asap! Thank for the awesome idea Annie!
I have another whole head in my fridge and I’m contemplating what to do with it… Love cauliflower! Thanks, Mira!
I’ve made Ottolenghi’s Cauliflower Cake before and it IS seriously delicious!! Your adaption and photos totally do it justice and then some, Annie! Looks magically delicious and I know it tastes even better than it looks! Great, now I am craving a large slice or five. 😉 Gahh, guess I know what I’ll be doing tomorrow! Cheers, dear friend! Xo
Dom warmed up a monster slice for himself last night and it was better than Day 1! Glad you’ve had it – you know what I’m talking about! Thanks, friend! Cheers! xo
How did I not know about cauliflower cake?? This is so full of awesome yumminess I just can’t stand it! I dare say that I would sit down to this cake and one fork then promptly eat the whole dang thing by myself. I’m going to look up that book and see what it’s all about. I won’t be reading it at night though because there’s nothign worse than being sleepy and starving. LOL! 😉
There is nothing worse than being sleepy and starving but this book is worth it! I promise you! Thanks, friend! 🙂
Sounds like a book I need to check out! What a fabulous creation, Annie! I think I could eat the entire thing and this would certainly make a wonderful brunch dish! This is definitely going on my ‘to-make’ list
Kathleen, you would love it! I highly recommend it! This is a perfect brunch dish!! Thanks, friend!
I too have made the “cake”. It’s an amazing recipe and your version look spectacular. GREG
http://www.sippitysup.com/cauliflower-cake-recipe-from-yotam-ottolenghi/
Hi Greg, I just shot over to your site to see your gorgeous ‘cake’ – oh my! Thank you for stopping by with a kind word and a link to your post! 🙂
Saw this on your instagram and am already in love. This sounds AWESOME!
Thank you so much, Emma! 🙂
So much yummy pecorino and onion flavor! Totally delish 🙂
Two of my favorite things!! 🙂
I’m so captivated by the answer that I forgot the question. Pass me a fork and some fuzzy slippers because I’m digging into this pile of deliciousness, my friend! P.S. I really need to check out that book! 🙂
I hear you – I forgot it too! I highly recommend the book – gorgeous! Thanks, friend!
Love the idea!! I could even put a candle on it and have it for my birthday cake — along with some delicious wine. YUM!! I think I could work my way through the whole cake. Great recipe and I love the shots!! xxxooo
Awhhh! Thank you, Marisa! Wine? Yes! All the way! Thank you, my friend! 🙂
Just saw this on IG and I was so intrigued – a cauliflower cake?!? It looks fantastic, Annie. I love cauliflower so definitely giving this a try. And reading cookbooks in bed would always wake me up too – too many thoughts of lovely food and grumbling tummy noises!
Ohhhh – those grumbling tummy noises – get us every time! Enjoy, Geraldine!
Wow! Stunning cauliflower cake! I’m always up for veggie packed meals and this one sounds so good.
Just one more cake to add to your extensive repertoire! Thanks, Jen!
Absolutely love everything about this!! The addition of sesame seeds is perfection…love the flavour that they give. Definitely giving this one a try! Thanks Annie 🙂
Yotam knows what he’s doing! The sesame seeds are a wonderful addition! It’s just so tasty! Thanks, friend!
I am so excited about this. It’s got so many of my favorite things. The rosemary, basil, the Pecorino Romano, the sesame seeds! I need to drop everything and get to Wegmans and get this dish on my table NOW. Cheers!
Oh, I hope you do! I think you will love it, Robin! Buon Appetito!
This cauliflower cake is gorgeous Annie!!! Such an amazing way to use cauliflower. It sounds absolutely delicious!
Why thank you, Harriet! This recipe’s a keeper! 🙂
This looks delicious and ultra healthy. Once again Ann, your photos are beautiful. I’ll be making this very soon…my kind of dish! Excellent work in the kitchen and behind the camera!
I swear Karen, as I was making this I thought to myself, Karen would love this! I knew it!! Yes! Thank you so much for your sweet words! Enjoy, my friend!
I am always in the mood for cauliflower, too! It’s one of those veggies that I don’t eat enough, but whenever I do, I vow to make it more often. I love the idea of a cake, Annie! So creative! I would love to dig into this for dinner!
I vow to make it more often, too! It’s a bit of a blank canvas – very accepting of other flavor profiles…especially cheese. 😉 Thanks, Gayle!!