This cauliflower cake is everything- healthy, filling, beautiful, and good for just about any time of day. It's a little bit like a denser quiche, and it is just packed with flavor.
There is literally nothing better than the smell of red onions caramelizing on the stovetop. Lucky for me, (and you!) this recipe is packed full of 'em. Sauteed along with olive oil and rosemary, it couldn't get any better.
This is also a great way to sneak some cauliflower into your diet. It almost melts into the dish, adding an extra element of texture and complimenting the other flavors just beautifully.
- 1 small cauliflower, outer leaves removed, broken into little florets
- 1 medium red onion
- 2 tbsp olive oil
- 1/2 tsp finely chopped fresh rosemary
- 7 eggs
- 1/2 cup basil leaves, chopped
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground turmeric
- 1 1/2 cups coarsely grated parmesan cheese
- 1 tbsp sesame seeds
- 1 tsp poppy seeds
- salt and black pepper
Preheat the oven to 400 degrees F.
Place the cauliflower florets in a saucepan with 1 teaspoon salt. Cover with water and simmer for 15 minutes. Drain and set aside in a colander to dry.
Meanwhile, cut 4 round slices, each about a 1/4 inch think, off one end of the onion and set aside. Chop the rest of the onion and place in a small pan with the olive oil and rosemary. Cook for 10 minutes over medium heat until soft. Remove from the heat and set aside to cool. Once cool, transfer the onion to a large bowl and add the eggs and basil, whisking well. Add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower. Gently stir everything together.
Line the base of a springform cake pan with parchment paper and spray the sides and base with cooking spray. Sprinkle the sesame and poppy seeds onto the bottom of the pan. Pour the egg and cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set. Remove from the oven and let sit for at least 20 minutes before serving. Serve warm or at room temperature.
adapted from plenty more