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!
Hi Annie…this looks gorgeous. Does it matter what the size of the florets is?Thank you.
Hi Neetika, I would recommend that they be bite-sized. Thanks for your question 🙂
Am I supposed to incorporate all the oil that was used to cook the onion into the cake?
Yes. 🙂
It looks amazing! Can’t wait to try. Looks like it would be good with some prosciutto added.
Oh yum! Yes, prosciutto! I like the way you think!! Thanks, Katherine!!
This recipe came fantastic, can’t wait to make it again.
Thanks so much, Robert! Happy you enjoyed!!
To answer Barbara’s question—I put the ingredients into the recipe builder on the Weight Watcher site and see that it is 6 point. I am not sure how many servings so I put in 8. I think that is for the blue tracking. Hope that helps. I will be making this soon—looks wonderful!
Wow! Thank you so much, Randi! You have just provided one more reason for why I adore this community! I hope you are well!
Hi! Instead of using fresh, would it be possible to sauté a 12 oz bag of frozen cauliflower rice for this recipe (limiting my grocery shopping)? Thanks!
I suppose you could. I have not tried that – so I’d be interested in knowing how it goes.
Would you by any chance have the nutritional values… I am trying to follow Weight Watchers and it would help.
This looks delicious and healthy!
I would like to make this for Xmas but would prefer to make it ahead. I read you have reheated some by the slice, but could you reheat the whole cake in the oven? Does it dry out when reheating? If so, would you suggest wrapped in foil or leave it in the pan? How long would be required? Thanks.
This cake is best served at room temperature. Have it baked and wrapped well (out of the pan and) it will taste even better the next day. Enjoy!
Delicious! I subbed tapioca flour to make it gluten free and used sharp Canadian cheddar as that is what I had on hand. Definitely a keeper!
Fabulous! Oh, and I love the addition of sharp Canadian cheddar! YUM!! Thanks for stopping by with a kind word! 🙂
Think this would work with almond meal in place of the flour? Looking for a low carb version.
Sounds amazing!
I’ve not made it using almond meal so I can’t speak from experience. I know there are websites, like King Arthur Flour, that provide a lot of information about substitutions. I feel comfortable directing you there. If you try it, I’d love to know how you like it! Thanks for stopping by with your question!
I realize it’s 4 years later…lol any chance anyone’s tried it with almond flour yet?
Hi Suzanne, Thanks for your question. Unfortunately I’ve never made it with almond flour, and no one (that I know of) has. If you’re the first – I’d love to know how it goes!
Looks incredible! I have to give it a try soon. Thanks Annie!
Thank you, Nivin! Enjoy, my friend!
Oh my good! Cauliflower cake for real? This is such an amazing looking cake, Annie!!! One of the best ways to use cauliflower. Can’t wait to try!
Cauliflower cake! For real! Thanks, Anu!! 🙂 🙂
I want to make everything in Ottolenghi’s books, and you totally did him proud with this cauliflower cake! It looks incredible, Annie! I would be up all night thinking about this too! I love cauliflower and could eat this for breakfast lunch and dinner!
That is quite a compliment! Thank you so much, Kelly! 🙂
For me this is the answer to what to make for brunch with friends next weekend!
A+!!!!
Annie. Just solved my issue of what to serve as a side for company this weekend. Love the pictures and thanks for introducing me to another great book. My giant collection gets bigger. Yay!
Yes! You will love it and your guests will be happy, I’m sure! Thank you so much, my dear! I hear you about the book collection – one thing I can’t resist! 🙂
This looks gorgeous, so delicious and very creative Annie. Thanks for sharing
Thank you, Puja! I appreciate that! 🙂
It’s like a quiche cake! Wow. Never seen a cauliflower side this cool before. I love that the spring form pan can be used for something other than cheesecake! This is gorgeous. And that BBQ sounds really good, too… 🙂
Exactly! It’s funny you say that because all week Dom’s been like, I’ll have another slice of quiche tonight…and I’m like, cake, and he’s like, quiche…. Thanks, friend! 🙂
This is so beautiful! I have to make this, til then I’ll dream about your pictures…
You would love it, Marie! Thank you so much for your kind words! 🙂