Cauliflower and Parmesan Cake


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Cauliflower and Parmesan Cake


medium cauliflower
large red onion (peeled)
tric) olive oil (!Tablespoon ( )
ic) rosemary (!Teaspoon (Me finely chopped)
medium eggs
handful of basil (chopped)
180 g
Plain flour
2 1⁄2
ic) baking powder (!Teaspoon (Me )
200 g
parmesan cheese (finely grated)
salt and pepper
butter (for greasing tin)
tric) black sesame seeds (!Tablespoon ( )
ic) turmeric (!Teaspoon (Me )


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 the 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.