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 is a keeper recipe. Absolutely delicious. Moist and flavorful, a perfect companion to a side salad. We also had it last evening with roasted chicken and green beans. Outstanding.
Music to my ears! Thank you!
Would whole wheat flour work as a substitute for white flour?
I’ve never tried it, so I can’t speak from experience.
I love the sounding of this dish, can’t wait to try it, but is it a side dish or more like a bread?
More of a side dish, or main, depending on how hungry you are. Pairs nicely with a crunchy salad.
I’ll try again! Can another type of pan be used to prepare this casserole? Thx.
Sounds good, bu can any other type pan work for this? Thanks.
What type of pan are you thinking of using?
Hi, can I use a round copper baking pan of similar size instead of springform? Thanks!
I’ve only used a steel non-stick springform, but I honestly don’t know why you couldn’t… I think it should be fine.
This was delicious. Easy to make and it’s wrong to give a rating when you don’t make the recipe exactly, but I did feel like I wanted to throw in a little bit of diced bacon and it was very good. I also couldn’t find fresh basil at the store so head to use dried basil which I used about 3 tablespoons. I will definitely make this again.
Thank you for your positive remarks, Carol! Much appreciated, and so happy you enjoyed!
I am sensitive to egg white. Can Flax eggs be used or would the recipe fail?
I’m sorry, I have no idea. Have never cooked with flax eggs.
Hello I would like to know if you smash the cauliflower or put in the florets as is?
No smashing needed. The florets soften enough in the cooking process. Thanks for your question! 🙂
This recipe was a cinch to make and came out GORGEOUS on the plate and delish in the belly! Meaning – go make this right NOW! It’s really a great side dish (or vegetarian main with a side salad). I’m just sad that I didn’t make it for Easter dinner. Next year! Thank you for posting such a fab recipe.
Next year! Thanks so much!!
This was delicious, a big hit in my family!! We think it tastes and has the texture of a cross between quiche, stuffing, and mashed potatoes. Looks like it would be something difficult to make, but was very easy and turned out beautifully! Thank you so much for the recipe.
So happy it was a hit!! Thank you!
Had been wanting to make this recipe for a while, and today was the day. I made it exactly as written aside from using freeze-dried basil rather than fresh. It was fantastic!
My whole family including my elderly parents enjoyed this dish tremendously!
What’s even better, is that it’s so easy to make and quite beautiful!
So happy you enjoyed!! Thanks for stopping by with a kind remark! 🙂
Does it freeze well?
Unfortunately I’ve never frozen it, so I can’t speak from experience.
Looks amazing…going to try tomorrow with almond flour for lower carb version.
Love that!! Enjoy!
It was delicious. I will be making it again. Thank you
So happy to hear that! Thank you!
This is an excellent recipe! Made it last night for dinner and my husband very much liked it. This was an easy to follow recipe and it is very tasty. Thank you for sharing! I will be making it many more times I’m sure.
So happy you and your husband enjoyed! Thanks for stopping by with a sweet comment!
Can this be served room temp or only hot? Thanks 😊
Room temp is fine. 🙂
Yep! Enjoy!
A truly ta da side dish or main dish! Will definitely make this again!!!
Love that! Ta da!!! Thank you, Kristi!
Could one substitute the cauliflower with broccoli?
I’ve never tried, so I can’t speak from experience. I do believe that the texture of the broccoli will change the outcome… If you happen to try, I’d love to know how it went!
I have made this a dozen times and it’s always a winner ….great make ahead for a party
susan
One of our favorites! Thank you, Susan!!
Music to my ears!! 🙂
Second try – also great! Found a beautiful orange cauliflower at the farmer’s market and knew just what to do with it. This time I added the extra egg and used 3/4 c. almond flour and 1/4 c. flax seed meal. Also added some diced ham. Meal-in-one. Baked in 11×7 dish. VERY GOOD!
Yay! Loving the addition of diced ham! YUM!
The answer to those who asked is YES, it works with almond flour! I expect the texture is a little less fine than with regular flour, but it certainly baked up nicely. I did make a few other changes. My basil had long passed its prime, but I have tons of parsley so I subbed that. I also didn’t have any sesame seeds by themselves so I stirred 1 Tbsp. of Everything but the Bagel seasoning into the dish with everything else instead of lining the edges (and skipped the melted butter). And I baked it in a regular casserole dish (35 minutes). Very tasty and I will definitely make it again. I think next time I would stir in another egg and try adding some crumbled spicy sausage. But I would also make it again (and again!) just as it is.
Wow! This sounds great! Thanks so much for sharing your experience with the cauliflower cake! I’m sure our almond flour folks will appreciate your feedback!
want to make this. don;t have a springform pan. might try either a quiche dish or a bundt pan. any ideas? thanks
I would try the bundt pan…something a little deeper.
I used a straight sided 8 inch round pie dish and put a paper cake liner in it. Perfect – no mess, no stick.
Love that!!