Cauliflower and Parmesan Cake
Photo © Deb Perelman
- 1 medium cauliflower (1 1/2 pounds, 23 to 24 ounces or 650 to 700grams)
- 1 large red onion, peeled
- 7 1/2 tablespoons (100 grams or 3.5 ounces) olive oil
- 1/2 teaspoon finely chopped rosemary
- 10 medium or 8 large eggs
- Handful (3/4 ounce or 20 grams) basil, chopped
- Scant 1 1/2 cups (180 grams or 6.3 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground turmeric
- Salt and black pepper
- Butter, for greasing pan
- 2 tablespoons black sesame seeds
- This recipe is vegetarian
- Produce
- Basil (1 Handful)
- Cauliflower (1 1/2 pounds, medium (1)
- Red onion, large (1)
- Rosemary (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 Scant cups)
- Baking powder (2 1/2 teaspoons)
- Black sesame seeds (2 tablespoons)
- Olive oil (7 1/2 tablespoons)
- Salt and black pepper (1)
- Turmeric, ground (1/2 teaspoon)
- Dairy
- Butter (1)
- Refrigerated
- Medium or 8 large eggs (10)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 20, 2010 (2 years ago).
59 people saved this recipe.
