Ingredients
Scale
- 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.