Cauliflower Cake with Pecorino Romano & Sweet Basil is a delicious and unique dish that combines the mild flavor of cauliflower with the rich, sharp taste of Pecorino Romano cheese and the aromatic touch of sweet basil. This savory cake is perfect as a light meal or a side dish and can be enjoyed warm or at room temperature.

Why Make This Recipe

This cauliflower cake is not only tasty but also packed with nutrients. Cauliflower is a versatile vegetable that is low in calories and high in vitamins. The addition of Pecorino Romano cheese adds a wonderful creaminess and flavor bite, while sweet basil brings a fresh herbal note that elevates this dish to new heights. It’s an ideal recipe for anyone looking to incorporate more vegetables into their diet, impress guests at a gathering, or simply enjoy a comforting homemade dish.

How to Make Cauliflower Cake with Pecorino Romano & Sweet Basil

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
1 cup Pecorino Romano cheese, grated
Salt and pepper to taste

Directions:

Preheat the oven to 375°F (190°C). Grease a baking dish.
Steam the cauliflower florets until tender, about 5 minutes.
In a skillet, heat the olive oil over medium heat. Add the red onion and sauté until soft.
In a large bowl, beat the eggs. Add the cooked cauliflower, sautéed onions, chopped rosemary, Pecorino Romano, salt, and pepper. Mix well.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 30-35 minutes, or until set and golden on top.
Let cool slightly before slicing. Serve warm or at room temperature.

How to Serve Cauliflower Cake with Pecorino Romano & Sweet Basil

This savory cauliflower cake can be served warm straight from the oven or allowed to cool and served at room temperature. It pairs well with a light salad or can be enjoyed on its own as a snack. For added flavor, consider garnishing with fresh basil leaves or a sprinkle of extra cheese on top.

How to Store Cauliflower Cake with Pecorino Romano & Sweet Basil

To store leftovers, allow the cauliflower cake to cool completely, then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for 3-4 days. If you want to enjoy it hot, you can reheat individual slices in the oven or microwave before serving.

Tips to Make Cauliflower Cake with Pecorino Romano & Sweet Basil

Make sure not to overcook the cauliflower, as it should be tender but still hold its shape.
Experiment with herbs! You can try using thyme or oregano instead of rosemary for a different flavor.
If you don’t have Pecorino Romano cheese, you can substitute it with Parmesan cheese for a similar taste.

Variation

You can add other vegetables to the mix, such as spinach, zucchini, or roasted red peppers, to enhance the flavor and nutrition of the cake. Feel free to customize the recipe to your liking!

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the cauliflower cake a day ahead and store it in the refrigerator. Just warm it up before serving.

2. Is this dish vegetarian?
Yes, this dish is vegetarian as it does not contain meat.

3. Can I freeze the cauliflower cake?
Yes, you can freeze it. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container. Reheat it in the oven once you’re ready to eat it.