Cauliflower Cake
 
 
Makes 1 9" round cake
Ingredients
  • 1 small head green cauliflower, stems removed and florets cut into bite-size pieces
  • 2 teaspoons sea salt, divided
  • 1 medium red onion
  • ½ teaspoon finely chopped fresh rosemary
  • 5 tablespoons olive oil
  • 7 eggs
  • ⅓ cup chopped fresh parsley
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon freshly ground black pepper
  • ⅓ teaspoon ground turmeric
  • 1½ cups grated Asiago cheese with rosemary and olive oil
  • 2 tablespoons sesame seeds
Instructions
  1. Place cauliflower and 1 teaspoon salt in a sauce pan and cover with water; cover and simmer for 15 minutes. Drain and set aside to cool.
  2. Slice 3¼"-thick rounds off the end of the onion and set aside. Dice the remaining onion and add to a fry pan. Add rosemary and olive oil to pan and cook over medium heat, stirring occasionally, for 10 minutes. Remove from heat and set aside to cool.
  3. In a large bowl, combine the eggs and parsley and whisk until smooth. Stir in the cooked onion, flour, baking powder, pepper, turmeric, Asiago cheese and remaining 1 teaspoon salt. Gently fold in the cooked cauliflower.
  4. Preheat oven to 400 degrees. Line the bottom and sides of a 9" springform pan with parchment paper and brush paper with olive oil. Sprinkle sesame seeds on the sides of the prepared pan.
  5. Carefully pour the cauliflower mixture into the pan and smooth the top. Arrange the reserved onion rings on top.
  6. Bake for 45-50 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean. Let the cake cool for 10 minutes and then remove ring and transfer to a wire rack. Serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cauliflower-cake/