Description
Homemade cauliflower and pecorino romano cake combines rustic Italian flavors with elegant culinary craft. Savory ingredients blend seamlessly, creating a delightful dish you will crave again and again.
Ingredients
Scale
- 1 ½ cups (340 grams) pecorino romano cheese, coarsely grated
- 1 medium cauliflower, outer leaves removed, broken into florets
- 6 eggs
- 1 cup (120 grams) all-purpose flour, sifted
- 1 medium red onion, partly sliced then diced
- 5 tbsps (75 mL) basil olive oil (or regular olive oil)
- 1 ½ tsps (7.5 grams) baking powder
- 2–3 tbsps (30–45 mL) melted butter for brushing
- ½ cup (15 grams) sweet basil leaves, chopped
- 1 tbsp (15 grams) white sesame seeds
- 1 tbsp (15 grams) black sesame seeds
- ½ tsp (2.5 mL) finely chopped fresh rosemary
- Salt and freshly ground black pepper
Instructions
- Cauliflower Preparation: Simmer cauliflower florets in salted water until fork-tender, then drain completely in a colander to eliminate excess moisture.
- Onion Sauté: Slice some onion rounds for garnish and dice remaining onions. Gently sauté with aromatic herbs in olive oil until translucent and soft.
- Batter Creation: Whisk eggs with sautéed onions and fresh basil in a large mixing bowl. Gradually fold in flour, baking powder, Pecorino Romano, salt, and black pepper until achieving a smooth, consistent texture.
- Cauliflower Integration: Gently incorporate cooked cauliflower into the batter, ensuring even distribution without breaking the florets.
- Pan Preparation: Line an 8½-inch springform pan with parchment paper, brush with melted butter, and coat sides with white and black sesame seeds for added texture and visual interest.
- Baking Process: Pour batter into prepared pan, spread evenly, and arrange reserved onion rings on top. Bake in a preheated 400°F oven for 45 minutes until golden-brown and firm to the touch.
- Resting and Serving: Allow cake to settle for 15 minutes after baking. Sprinkle remaining Pecorino Romano over the top and serve warm, showcasing its rustic charm and inviting appearance.
Notes
- Prevent Cauliflower Waterlogging: Drain florets completely after boiling to avoid soggy texture and ensure cake’s structural integrity.
- Sauté Onions Precisely: Cook onions slowly in olive oil until translucent, developing deep flavor without burning, which impacts overall taste profile.
- Sesame Seed Coating Technique: Apply mixed white and black sesame seeds around pan edges for enhanced visual appeal and subtle nutty crunch.
- Resting Period Matters: Allow cake to settle for 15 minutes post-baking, enabling ingredients to set and maintaining optimal texture before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 180 mg