Cauliflower Cake with Pecorino Romano & Sweet Basil is a delightful dish that combines the wholesome goodness of cauliflower with the rich flavors of cheese and herbs. It’s easy to make and perfect for any meal, whether as an appetizer, main dish, or a side. This cake is not only delicious but also a great way to incorporate more vegetables into your diet.

Why Make This Recipe

This recipe is a fantastic choice for several reasons. First, it’s a healthy option that allows you to enjoy the benefits of cauliflower, which is low in calories and high in nutrients. The addition of Pecorino Romano cheese gives it a savory richness, while the basil adds a fresh touch. It’s also a great way to impress guests with a unique dish that stands out on any table.

How to Make Cauliflower Cake with Pecorino Romano & Sweet Basil

Making this tasty cauliflower cake is quite simple. You will need some fresh ingredients, a bit of time, and a desire to create something special. Below are the details about what you need and how to make it.

Ingredients

1 medium cauliflower, outer leaves removed, broken into florets
1 medium red onion, partly sliced then diced
5 Tbsp. basil olive oil (or regular olive oil)
1/2 tsp. finely chopped fresh rosemary
6 eggs
Pecorino Romano cheese (to taste)
Salt and pepper (to taste)

Directions

Preheat the oven to 375°F (190°C).
In a large pot of boiling salted water, cook the cauliflower florets until tender. Drain and let cool.
In a skillet, heat the basil olive oil and sauté the diced red onion until translucent.
In a large mixing bowl, combine the cooled cauliflower, sautéed onion, eggs, and finely chopped rosemary. Mix well and season with salt and pepper.
Pour the mixture into a greased baking dish and sprinkle with Pecorino Romano cheese.
Bake for 30-35 minutes or until golden brown on top.
Let cool slightly before slicing and serving.

How to Serve Cauliflower Cake with Pecorino Romano & Sweet Basil

This cauliflower cake can be served warm or at room temperature. Slice it into wedges and consider pairing it with a fresh salad or some roasted vegetables. It also makes a nice side dish for grilled meats or can be enjoyed on its own.

How to Store Cauliflower Cake with Pecorino Romano & Sweet Basil

To store this delicious cake, let it cool completely. Then, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to three days. You can also freeze it for longer storage; wrap it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for about a month.

Tips to Make Cauliflower Cake with Pecorino Romano & Sweet Basil

Make sure the cauliflower is well cooked but not mushy; this will give the cake a better texture.
You can use different cheeses if you prefer, but Pecorino Romano adds a nice sharp flavor.
Fresh herbs like basil and rosemary make a big difference, so use them if possible.
For an added kick, consider adding some red pepper flakes to the mixture.

Variation

For a twist on this recipe, you can add different vegetables such as spinach, zucchini, or bell peppers. You can also switch the cheese to feta or goat cheese for a different flavor profile.

FAQs

1. Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower. Just make sure to thaw it completely and drain excess water before using it, so your cake doesn’t become too watery.

2. Is there a way to make this recipe vegetarian-friendly?
Yes, this recipe is already vegetarian. If you want to make it vegan, you can replace the eggs with a suitable egg substitute, like flax eggs.

3. How do I know when the cake is done?
The cake is done when the top is golden brown and the center is set. You can check by inserting a toothpick; if it comes out clean, the cake is ready!