Cauliflower Cake with Pecorino Romano & Sweet Basil

Cauliflower Cake with Pecorino Romano & Sweet Basil

This savory cauliflower cake is a delicious, hearty dish that combines the mild, slightly sweet flavor of cauliflower with the sharp, salty notes of Pecorino Romano and the fragrant, fresh taste of sweet basil. The texture is rich yet light, making it perfect as a main dish, a savory breakfast or brunch item, or as a side to complement other meals.

 

Ingredients:

For the Cake:

1 medium cauliflower head, cut into florets (about 4 cups)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped (plus extra for garnish)

1 cup Pecorino Romano cheese, grated

3 large eggs

1/4 cup whole milk (or heavy cream for a richer texture)

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch of crushed red pepper flakes (optional, for a slight heat)

For Topping (Optional):

1/4 cup Pecorino Romano cheese, grated (for sprinkling on top)

Fresh basil leaves (for garnish)

Drizzle of olive oil (optional)

Instructions:

1. Prepare the Cauliflower:

Preheat your oven to 375°F (190°C).

Steam the cauliflower florets until they are tender (about 8-10 minutes). You can either steam them in a steamer basket or boil them in water until soft, then drain well.

Once the cauliflower is cooked and cooled slightly, transfer it to a clean kitchen towel and gently squeeze out any excess moisture. You want the cauliflower to be dry, so it doesn’t make the cake soggy.

2. Sauté the Onion and Garlic:

In a large pan, heat 2 tablespoons olive oil over medium heat.

Add the finely chopped onion and sauté until softened and translucent (about 4-5 minutes).

Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

Remove from heat and set aside to cool slightly.

3. Mix the Batter:

In a large mixing bowl, combine the steamed cauliflower, the sautéed onion and garlic, fresh basil, and Pecorino Romano cheese.

In a separate bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and crushed red pepper flakes (if using).

Pour the wet mixture into the cauliflower mixture and stir everything together until well combined. The mixture should be thick but moist. If it’s too dry, add a splash more milk.

4. Bake the Cake:

Grease a 9-inch (23 cm) round cake pan or a similar-sized baking dish with butter or non-stick spray. You can also line it with parchment paper for easy removal.

Pour the cauliflower mixture into the prepared pan and spread it out evenly.

Sprinkle the top with additional grated Pecorino Romano cheese for a crispy, cheesy crust.

5. Bake:

Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is set, golden on top, and a toothpick inserted in the center comes out clean.

Once baked, allow the cake to cool in the pan for about 10 minutes before removing it.

6. Garnish and Serve:

Transfer the cauliflower cake to a serving plate.

Garnish with additional fresh basil leaves on top.

Optionally, drizzle with a little olive oil for added flavor and richness.

Serving Suggestions:

Serve the cauliflower cake warm or at room temperature.

It pairs wonderfully with a fresh green salad, roasted vegetables, or as a side dish to grilled meats or fish.

You can even enjoy it on its own with a drizzle of balsamic glaze for a more sophisticated touch.

Tips:

Make it ahead: This cake can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

Extra flavor options: For an extra depth of flavor, try adding a pinch of nutmeg or thyme to the batter.

Vegetarian-friendly: This dish is vegetarian, and you can also make it gluten-free by swapping the flour for a gluten-free alternative (like rice flour or chickpea flour).

Nutrition (Approximate per serving):

Calories: 220-250 kcal

Carbohydrates: 12-15g

Fiber: 3-4g

Protein: 9-10g

Fat: 16-18g

Saturated Fat: 5-7g

Cholesterol: 80-100mg

Sodium: 350-400mg

Vitamin A: 10-15% of the Daily Value (DV)

Vitamin C: 35% DV

Calcium: 20% DV

Iron: 6% DV

This Cauliflower Cake with Pecorino Romano & Sweet Basil is a delightful and savory way to enjoy cauliflower, and it’s packed with flavor from the herbs, cheese, and the subtle sweetness of the cauliflower. Perfect for any occasion!

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