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 kinds of smiles after tasting!
Most Popular Recipes
Recipes Eatwell101 readers come back to again and again.
Preparation time: 20 min – Cooking time: 20 mins for cauliflower and 45 minutes in the oven
Ingredients list for the Parmesan cauliflower 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
Directions
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 the 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, and salt (same amount as when you make an omelette). Whisk well to avoid making any lumps. Add a lot of pepper, and add the cauliflower florets slowly last. Try to keep the florets intact; 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 to the edge of the pan. Pour in the batter with cauliflower and spread it 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.
Photo credit: © Eatwell101.com
(Photo by Eleonora Grosjean)
Parmesan Cauliflower Cake
Ingredients
- 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
Instructions
- Cut the cauliflower into florets, rinse with water, and place them in a large pot of salted water.
- 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.
- Set your oven to 360°f (180°c). During this time, prepare the batter:
- 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.
- Sauté everything for 8 min over low heat, without burning anything. Remove from the heat and keep aside.
- Beat the eggs and the rest of the olive oil in a large bowl and pour the mixture in with the onions.
- Then incorporate basil, flour, baking powder, turmeric, parmesan, and salt (same amount as when you make an omelette). Whisk well to avoid making any lumps. Add a lot of pepper, and add the cauliflower florets slowly last. Try to keep the florets intact; otherwise, it will taste like puree.
- 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 to the edge of the pan. Pour in the batter with cauliflower and spread it well, so it incorporates the seeds on the sides, and have the remaining red onion slices to top the cake.
- Bake for 45 minutes at 360°f (180°c).
Recipe Notes
- Serve warm or at room temperature.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
[…] Cauliflower Cake […]
[…] row: 1. Sweet Potato Patties 2. Basil and Parmesan Cauliflower Cake 3. Spaghetti with Marinated Cardoons 4. Red Cabbage Salad 5. Broccoli with Pancetta and […]
[…] Basil and Parmesan Cauliflower Cake […]
[...] 2. Basil and Parmesan Cauliflower Cake [...]
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.
