Cauliflower and Parmesan Cake


Prep time: 
30 minutes


Cauliflower and Parmesan Cake


  • 1 medium cauliflower
  • 1 large red onion, peeled
  • 5 tablespoon olive oil
  • 0.5 teaspoon rosemary ,finely chopped
  • 10 eggs
  • handful of basil, chopped
  • 180g plain flour
  • 2.5 teaspoon baking powder
  • 200g parmesan cheese, finely grated
  • salt and pepper
  • butter for greasing tin
  • 2 tablespoon black sesame seeds
  • 0.5 teaspoon turmeric


  1. Preheat oven to 180C/350F. Break cauliflower into medium florets. Place florets in a pot with a teaspoon of salt, cover with water, and simmer for 15 - 20 minutes, until soft. Strain and let drip into a colander for a few minutes so they dry and cool.
  2. Meanwhile prepare the batter. Halve the red onion and cut a few thin rings off the end of one side, set these aside. Coarsley chop the remainder of the onion. Heat the olive oil in a saucepan and saute the red onion and rosemary together until soft. Remove from the heat and allow to cool.
  3. Whisk the eggs and the olive oil and onion mixture together. Stir in the basil. Whisk the flour, baking powder, tumeric, cheese, 1.5 teaspoons of salt and black pepper together in a separate bowl. Add to the egg mixture and whisk to remove any lumps. Stir in the cauliflower gently, so most pieces remain intact.
  4. Line the bottom of a 24cm round springform tin with parchment paper. Butter the sides generously. Put the sesame seeds in the pan and toss them around so they stick to the sides. Pour in the cauliflower batter, arrange the reserved onion rings on top and bake in the centre of the oven for 45 mintues, until golden brown and set.
  5. Serve warm or at room temperature. Careful when taking the cake out of the tin, remembering to run a knife around the pan first.


Photo Credit: Jonny Hughes @jonny2love
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