Cauliflower and Pecorino Romano Cake

This Cauliflower and Pecorino Romano Cake is a delightful savory dish perfect for any meal. The combination of tender cauliflower, aromatic herbs, and rich Pecorino Romano cheese creates a flavorful and satisfying cake that’s sure to impress. It’s a wonderful addition to any vegan-friendly blog, offering a unique twist on traditional cakes with its savory profile.

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

Directions

1. Preheat the oven to 400°F (200°C).
2. Prepare the cauliflower:
   • Place the cauliflower florets and 1 teaspoon of salt in a saucepan.
   • Cover with water and bring to a simmer.
   • Cook for about 15 minutes until the florets are quite soft.
   • Drain and set aside in a colander.
3. Prepare the onion:
   • 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 it in a small pan with basil olive oil and rosemary.
   • Cook gently for about 10 minutes until the onion is soft.
   • Remove from heat and let cool.
4. Mix the wet ingredients:
   • In a large bowl, combine the cooled onion mixture, eggs, and chopped basil.
   • Whisk well.
5. Add the dry ingredients:
   • Add the flour, baking powder, 1 1/4 cups of Pecorino Romano cheese, 1 teaspoon salt, and black pepper to the bowl.
   • Whisk until smooth.
6. Incorporate the cauliflower:
   • Fold the cauliflower gently into the mixture.
7. Prepare the pan:
   • Line the base and sides of an 8 1/2 inch springform cake pan with parchment paper.
   • Brush the sides with melted butter.
   • Mix the white and black sesame seeds and sprinkle them along the sides of the pan.
8. Assemble and bake:
   • Pour the cauliflower mixture into the pan and spread evenly.
   • Arrange the reserved onion rings on top.
   • Bake in the center of the oven for 45 minutes until golden brown and set.
9. Finish and serve:
   • Let the cake rest for about 15 minutes before serving.
   • Sprinkle with the remaining shredded Pecorino Romano cheese.
   • Serve warm.

Details

• Prep Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 70 minutes
• Calories: 310 kcal per serving
• Servings: 6 servings

Enjoy this unique and delicious Cauliflower and Pecorino Romano Cake as a savory addition to your meal repertoire!