his delicious and beautiful cake is perfect for brunch, or a light dinner served with a side salad. This recipe does have flour but I bet it can be tweaked to make it gluten free. It is vegetarian, but not vegan.
Serves 4-6
INGREDIENTS:
1 small cauliflower, outer leaves removed, broken into 1 1/4 inch florets (about 4 cups)
1 medium red onion (6oz)
5 tbsp olive oil
1/2 tsp finely chopped rosemary
7 eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 tsp baking powder
1/3 tsp ground turmeric
1 1/2 cups coarsely grated Parmesan cheese
melted unsalted butter/ghee for brushing
1 tbsp white sesame seeds
1 tsp nigella seeds
salt and black pepper to taste
Preheat oven to 400 F
Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices, each 1/4 inch thick, off one end of the onion and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from heat and set aside to cool. Transfer the onion to a large bowl, and add the eggs and basil, whisk well, and then add the flour, baking powder, tumeric, Parmesan, 1 tsp salt, and black pepper to taste. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.
Line the base and sides of a 9 1/2-inch springform cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the onion circles on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set: insert a toothpick or a knife into the center. It should come out clean. Remove from oven and let sit for at least 25 minutes before serving. It should be served warm, rather than hot, or at room temperature.
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