Description
A delightful dish combining cauliflower, Pecorino Romano cheese, and fresh basil, perfect as an appetizer, main dish, or side.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Serve warm or at room temperature. Pairs well with a fresh salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg
Keywords: cauliflower, cake, Pecorino Romano, basil, vegetarian dish