Cauliflower Cake

I admit I've been bad about updating the blog lately. With the holidays, time seems to be moving quicker and there are more things to accomplish in that shorter length of time! Yes, I realize that isn't actually true but my perception explains why there have been fewer blog updates.

I also admit that this recipe is again borrowed from Smitten Kitchen. I found myself curious about this recipe and decided to give it a try. Great with a salad for a small meal, or as a sidedish for something more substantial. Since there are only two of us, I halved the recipe from Smitten Kitchen. Also, I skipped the sesame seed crust, so if you are looking for something more fancy, get the recipe from the Smitten Kitchen website! Or, just try the modified version below.

Cauliflower Cake
3/4 medium cauliflower
1/2 large red onion, peeled and chopped
4 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
5 large eggs
3/4 cups all purpose flour
1/14 teaspoons baking powder
1 1/2 cups finely grated parmesan cheese
Salt and black pepper
Butter


Boil cauliflower florets for 15-20 minutes until soft. Be sure to add a pinch of salt to the water. While cooking the cauliflower, prepare the rest of the ingredients. Chop the red onion, but be sure to keep a few rings intact for decoration at the top of your cake. Cook the onion in a bit of olive oil with the rosemary for 5-10 minutes.

Whisk eggs, olive oil, and onion mixture together in a large bowl. Add basil. In a separate bowl whisk together the flour, baking powder, and parmesan cheese along with 1 teaspoon of salt and a generous amount of black pepper. Add to egg mixture. Then, slowly stir in cauliflower.

Put the mixture in an oven proof pan, arrange the onion rings on top of the batter, and bake for 40 minutes at 350 degrees.

Again, even kitten Ilaria likes it! Ilaria was adopted today, and is now in her forever home. Maybe they will also make her some Cauliflower cake.