Basil and Parmesan Cauliflower Cake

Basil and Parmesan Cauliflower Cake

Photo credit: © Eatwell101.com

Oh my God, it’s gorgeous! This beautiful cauliflower, basil and parmesan cake reminds me a lot of Italy. As you know, I melt completely as soon as I read or hear the words “parmesan and basil”.
Concerning proportions, I advise you to prepare this cake  when you have guests at home. It will surprise many people! Think about providing toothpicks then, because of the small, black sesame seeds. But it is also fun to see those kind of smiles after tasting!

Preparation time: 20 min – Cooking time: 20 mins for cauliflower and 45 minutes in the oven

Ingredients list for the cauliflower, basil and parmesan cake

Serves 6-8:

  • 1 large cauliflower
  • 1 large red onion
  • 5 tablespoons of olive oil
  • 1 teaspoon chopped rosemary
  • 8 large or 10 small eggs
  • 1 bunch of fresh basil
  • 1 3/4 cup (180g) flour
  • 1 packet of baking powder (1tbsp)
  • 1 teaspoon of turmeric
  • 1 3/4 ounces (50g) grated Parmesan cheese
  • 2 tablespoons black sesame seeds
  • Butter for greasing the pan
  • Salt and ground black pepper

Cooking instructions

1. Cut the cauliflower into florets, rinse with water, and place them in a large pot of salted water.
2. Cover and cook for 15 to 20 minutes, no more, because it will finish cooking in the oven. Drain them in a colander and leave for a few minutes until all the water is gone.
3.  Set your oven to 360°f (180°c). During this time, prepare the batter:
4. Coarsely chop 3/4 of your red onion —the other part will be used for final decoration. Heat 2 tablespoons of olive oil in a nonstick pan and add the onions with chopped rosemary.
5. Sauté everything for 8 min over low heat, without burning anything. Remove from heat and keep aside.
6. Beat the eggs and the rest of the olive oil in a large bowl and pour the mixture in with the onions.
7.  Then incorporate basil, flour, baking powder, turmeric, parmesan, salt (same amount as when you make an omelette). Whisk well to avoid making any lumps. Add a lot of pepper and add slowly the cauliflower florets last. Try to keep the florets in one piece otherwise it will taste like puree.
8. Line the edges of a round springform pan with parchment paper (about 10 cm wide and all around the mold). Coat parchment paper with butter then sprinkle with black sesame seeds so they stick on the edge of the pan. Pour in the batter with cauliflower and spreads well, so it incorporates the seeds on the sides, and have the remaining red onion slices to top the cake.
9. Bake for 45 minutes at 360°f (180°c).

Serve warm or at room temperature.

cauliflower cake recipe photoPhoto credit: © Eatwell101.com

(Photo by Eleonora Grosjean)

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  • AnnellaW

    2013-04-28 18:45:05

    Thanks for clarifying - the link from 'dough' to the shortcrust pastry page was confusing me. I can't wait to try this cake - a really impressive looking dish. Thanks again.

  • Eric

    2013-04-28 08:44:49

    Hey Annella, I see the word "dough" caused a misunderstanding; in fact, we talk about the batter with florets. There is no dough nor crust for this cake, only the liquid batter. I guess the sentence was a bit confusing. We made the correction, thank you very much for pointing this out. Best regards

  • AnnellaW

    2013-04-28 08:12:15

    I can't see the instruction for the dough - I'm assuming it goes into the pan before the batter but does it go up the sides or just on the bottom?

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