Description
Savory cauliflower and pecorino romano cake delivers Mediterranean charm with its rustic elegance. Rich roasted cauliflower and sharp pecorino create a delightful harmony that welcomes you to indulge in this comforting Italian-inspired masterpiece.
Ingredients
Scale
Main Ingredients:
- 1 medium cauliflower, outer leaves removed, broken into florets
- 6 eggs
- 1 ½ cups (340 grams) coarsely grated pecorino romano cheese
- 1 cup (120 grams) all-purpose flour, sifted
Cheese and Herbs:
- ½ cup (15 grams) sweet basil leaves, chopped
- ½ teaspoon (2.5 milliliters) finely chopped fresh rosemary
- 1 ½ teaspoons (7.5 grams) baking powder
Supplementary Ingredients:
- 1 medium red onion, partly sliced then diced
- 5 tablespoons (75 milliliters) basil olive oil (or regular olive oil)
- 2–3 tablespoons (30–45 milliliters) melted butter for brushing
- 1 tablespoon (15 grams) white sesame seeds
- 1 tablespoon (15 grams) black sesame seeds
- Salt and freshly ground black pepper
Instructions
- Submerge cauliflower florets in salted water, simmering until tender and easily pierced with a fork, approximately 15 minutes. Drain thoroughly in a colander to remove excess moisture.
- Slice three round onion segments, reserving them for final decoration. Dice the remaining onion and sauté gently with aromatic herbs in olive oil until translucent and softened.
- Combine cooled onion mixture with whisked eggs and freshly chopped basil in a spacious mixing bowl, creating a fragrant base for the savory cake.
- Incorporate dry ingredients into the liquid mixture, blending flour, baking powder, most of the Pecorino Romano, salt, and cracked black pepper until achieving a smooth, uniform consistency.
- Delicately fold the cooked cauliflower into the batter, ensuring even distribution without crushing the florets.
- Prepare an 8½-inch springform pan by lining with parchment paper, brushing with melted butter, and coating the sides with a mixture of white and black sesame seeds for additional texture and visual appeal.
- Transfer the batter into the prepared pan, spreading evenly and arranging reserved onion rings decoratively across the surface.
- Bake in a preheated 400°F oven for 45 minutes, monitoring until the cake achieves a golden-brown exterior and feels firm to the touch.
- Allow the cake to rest and settle for 15 minutes after removing from the oven, which helps stabilize its structure.
- Finish by generously sprinkling the remaining Pecorino Romano over the top and serving while still warm, highlighting the cake’s rustic and inviting presentation.
Notes
- Perfect for weekend brunches, potlucks, or as a sophisticated side dish that will surprise and delight your guests with its unexpected texture and rich flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 200 mg