Description
A savory cake combining cauliflower, Pecorino Romano cheese, and fresh basil, perfect as a main course or side dish.
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
- 1 cup grated Pecorino Romano cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cauliflower florets, red onion, and olive oil. Mix well.
- In a separate bowl, whisk together the eggs, rosemary, Pecorino Romano cheese, salt, and pepper.
- Pour the egg mixture over the cauliflower and onion mixture, stirring to combine.
- Pour the mixture into a greased baking dish and spread it out evenly.
- Bake for 30-35 minutes or until the top is golden and the cake is set.
- Allow to cool slightly before slicing and serve warm.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 180mg
Keywords: cauliflower cake, vegetarian recipe, Pecorino Romano, savory cake, healthy dish