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1. Prepare the Cauliflower:
Preheat your oven to 375°F (190°C).
Steam the cauliflower florets until they are tender (about 8-10 minutes). You can either steam them in a steamer basket or boil them in water until soft, then drain well.
Once the cauliflower is cooked and cooled slightly, transfer it to a clean kitchen towel and gently squeeze out any excess moisture. You want the cauliflower to be dry, so it doesn’t make the cake soggy.
2. Sauté the Onion and Garlic:
In a large pan, heat 2 tablespoons olive oil over medium heat.
Add the finely chopped onion and sauté until softened and translucent (about 4-5 minutes).
Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
Remove from heat and set aside to cool slightly.
3. Mix the Batter:
In a large mixing bowl, combine the steamed cauliflower, the sautéed onion and garlic, fresh basil, and Pecorino Romano cheese.
In a separate bowl, whisk together the eggs, milk, flour, baking powder, salt, pepper, and crushed red pepper flakes (if using).
Pour the wet mixture into the cauliflower mixture and stir everything together until well combined. The mixture should be thick but moist. If it’s too dry, add a splash more milk.
4. Bake the Cake:
Grease a 9-inch (23 cm) round cake pan or a similar-sized baking dish with butter or non-stick spray. You can also line it with parchment paper for easy removal.
Pour the cauliflower mixture into the prepared pan and spread it out evenly.
Sprinkle the top with additional grated Pecorino Romano cheese for a crispy, cheesy crust.
5. Bake:
Place the pan in the preheated oven and bake for 35-40 minutes, or until the cake is set, golden on top, and a toothpick inserted in the center comes out clean.
Once baked, allow the cake to cool in the pan for about 10 minutes before removing it.
6. Garnish and Serve:
Transfer the cauliflower cake to a serving plate.
Garnish with additional fresh basil leaves on top.
Optionally, drizzle with a little olive oil for added flavor and richness.
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