Whatever the question, Cauliflower Cake with Pecorino Romano & Sweet Basil is the answer.

I’m all about cauliflower and Romano (always!), but when combined with fried onion, fresh rosemary, sweet basil and basil oil, let’s just say ‘comfort’ put on some fuzzy slippers, an angora sweater and fell ever so gingerly into a hill of feathers and proceeded to snore (quietly).


  • 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)
  • ½ tsp. finely chopped fresh rosemary
  • 6 eggs
  • ½ cup sweet basil leaves, chopped
  • 1 cup all-purpose flour, sifted
  • 1½ tsp. baking powder
  • 1½ 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


  1. Preheat the oven to 400 F.
  2. Place the cauliflower and 1 tsp. of salt in a saucepan. Cover with water and bring to a simmer.
  3. Simmer for about 15 minutes until florets are quite soft.
  4. Drain and set aside in a colander.
  5. For full instructions :

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