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!
Annie, thank you so much for inviting me to collaborate on your Vegetables board! I just added my sautéed mushrooms recipe.
Hey, I host 2 blog hops and we would love it if you would come by and share some of your awesome recipes with us. The first one goes live early Sunday mornings ET. The other starts every Tuesday night. Hope to see you there! ♥
Can you please tell me why you need the flour? Than you, Sheryl
It helps to bind the ingredients; forming a tighter, denser cake. Thanks for your question.
OMG!!!! This was delicious!! Made it and ate a slice. Absolutely Devine. Delicious. Will make again. 5 stars, 2 thumbs up.
Yay! So happy you liked it! Thank you!!
I’ve also gone down the insomniac rabbit hole while perusing my favorite cookbooks. When you use cookbooks to inspire you to create your own masterpieces it’s way too stimulating! I’d sooner fall asleep to a horror film lol.
I have 4 individual serving springform pans and plan on making several of them as part of my ladies brunch. Likely I’ll roast a few pints of grape tomatoes as an accompaniment and make a homemade basil oil. I’m also highly addicted to all things cauliflower!
Way too stimulating! So happy you’re trying the recipe! I think you’ll love it!
I made 5 of these for a lunch at our temple. I baked them and then reheated/at low temperature the next day. A big hit. They looked exactly like the photo shown and were delicious.
Wonderful! That is music to my ears!!
Could I make this with almond flour? Would it come out the same?
I’ve not made it with almond flour so I can’t speak from experience, but I don’t believe it would yield the same result.
I have made the cauliflower cake 3 times now. First one was made to the recipe, second time I used 1/2 flour and 1/2 almond flour, and the third time I just made using 1/4 flour and 3/4 almond flour. Each time the cake tastes and bakes the same. I just love it!!
So happy to hear!!
do you think this could be frozen and reheated?
I wish I had an answer for you. I’ve never frozen and reheated this particular dish, though I can tell you it’s safe to freeze cooked cauliflower.
Looks delicious! I an going to try it for Christmas as a side dish. Isit possible to make the cake one day ahead?
Can you reheat left overs the following day?
Thank you!
Yes! That will work! Thank you!!
Delicious! Creamy, moist, super delicious! I used cauliflower rice, and it turned out great! Wondering if I can make it ahead, and cook it later in the day.
I don’t see why not. 🙂
With what to serve? Any dip, salsa?
Serve with whatever you’d like. 🙂
Interesting. I need to try this out.
Yay! Would love to know what you think! Enjoy!
Enjoy!