Cauliflower Cake

There are recipes that impress with complexity and flair, and then there are recipes like this Cauliflower Cake with Pecorino Romano and Sweet Basil—simple to make, beautiful to present, and surprisingly bold in flavor. It walks that perfect line between rustic and refined. Inspired by Yotam Ottolenghi’s beloved dish from Plenty More and lovingly adapted with a touch of basil and olive oil flair, this savory cake is a celebration of vegetables, herbs, and cheese. Whether you’re planning a festive brunch, a cozy lunch, or a vibrant potluck contribution, this cauliflower cake always finds a warm welcome on the table.

At first glance, it’s easy to mistake this for a quiche or a frittata, but one slice reveals its distinct character. There’s no pastry crust, and the texture is more structured than a soft egg bake. It’s more like a savory loaf—set and sliceable, yet tender with pockets of cheesy goodness and flecks of soft cauliflower throughout. The golden top, thanks to the eggs and Pecorino, develops a slightly crisp edge while the interior stays rich and fluffy.

What really sets this dish apart is its visual appeal. The use of a springform pan creates clean lines, while the ring of sesame seeds on the side gives it that signature Ottolenghi look—an unexpected yet delightful contrast in both texture and appearance. A scattering of red onion slices on top adds a pop of color, and the vibrant basil woven into the batter gives the entire dish a fresh and aromatic lift.

Why You’ll Love This Recipe

This cauliflower cake is one of those magical recipes that surprises you from the first time you make it. At a glance, it seems simple—a mix of cooked vegetables, eggs, and cheese baked together—but the result is far from ordinary. Once you experience it, you’ll find yourself turning to it again and again, not just because it’s delicious but because it offers so many reasons to love it.

To begin with, this dish is visually stunning. When you unclip the sides of the springform pan and lift it away, you’re left with a golden cake edged with a crown of black and white sesame seeds. It looks like something from a boutique café menu, and yet it comes together with the ease of a one-bowl bake. The red onion slices on top gently roast as the cake bakes, adding subtle sweetness and contrast to the yellow egg base.

Then there’s the flavor. Pecorino Romano brings its signature saltiness and sharpness, while the basil adds a soft, aromatic depth. The cauliflower is subtly sweet and earthy, especially when boiled until just tender. It doesn’t dominate the dish but offers body and a satisfying texture that pairs well with the softness of the eggs and the richness of the cheese.

Another reason to fall in love with this recipe is its versatility. It fits just as comfortably into a spring brunch menu as it does on a holiday buffet or a cozy winter lunch plate. You can serve it with a simple green salad for a light meal or pair it with roasted potatoes and soup for something more filling. And because it’s equally good warm or at room temperature, it’s a reliable choice when you’re feeding a crowd or hosting guests.

Health Benefits

While it might feel indulgent thanks to the richness of eggs and cheese, this cauliflower cake brings several healthful ingredients to the table that contribute to a balanced and nourishing meal. With each bite, you get a combination of vegetables, protein, fiber, and flavor—all in a form that’s naturally gluten-free when using alternatives to traditional flour.

Cauliflower, the star of the dish, is an incredibly nutrient-dense vegetable. It’s low in calories but high in important vitamins and minerals, including vitamin C, vitamin K, folate, and potassium. It also contains fiber, which supports digestive health and can help keep you full longer. The phytonutrients and antioxidants in cauliflower, such as glucosinolates and isothiocyanates, have been linked to anti-inflammatory benefits and may support long-term health by reducing oxidative stress.

Eggs, another key component, are a complete protein, meaning they contain all nine essential amino acids. They’re also rich in choline, which is vital for brain development and function, as well as lutein and zeaxanthin, two antioxidants that support eye health. The inclusion of eggs helps make this dish filling and energizing, suitable for breakfast, lunch, or dinner.

The cheese, while adding richness and flavor, also contributes valuable nutrients. Pecorino Romano, made from sheep’s milk, is easier to digest for those with cow’s milk sensitivities and is a great source of calcium, phosphorus, and protein. Used in moderation, it adds umami and saltiness that elevate the other ingredients without requiring excess quantities.

Basil and rosemary don’t just enhance flavor—they bring their own health benefits. Fresh basil contains vitamin K, manganese, and antioxidants that help combat inflammation. Rosemary has long been used for its medicinal properties, including improving digestion, boosting memory, and reducing inflammation thanks to compounds like rosmarinic acid and carnosol.

Preparation Time, Servings, and Nutritional Information

To make your cooking experience as smooth as possible, let’s cover the practical aspects of preparing this cauliflower cake. Knowing how much time to set aside, how many people it serves, and what kind of nutrition you’re getting helps you plan your meals and portions with confidence.

Preparation Time: 20–25 minutes
Cooking Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour and 25 minutes

Servings: 6–8 generous slices, depending on how you cut it

Serving Suggestions:
This cauliflower cake is delicious on its own, but you can elevate it with simple sides. Serve it with a fresh arugula salad tossed in lemon vinaigrette, or plate it alongside roasted carrots, grilled asparagus, or a citrus fruit salad. For dinner, pair it with a bowl of tomato soup or lentil stew for a heartier meal.

Estimated Nutritional Information (Per Serving, based on 8 slices):
Calories: 260
Protein: 12 grams
Fat: 18 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Sugar: 2 grams
Calcium: 220 mg
Iron: 1.6 mg
Sodium: 480 mg

👩‍🍳 Step-by-Step Instructions 

Let’s walk through each step of this recipe with the kind of detail that’ll make even the first-time baker feel confident. Set aside about 1 hour and 15 minutes, and let’s get baking.

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1: Cook the Cauliflower

Start by preparing your cauliflower so it’s soft and ready to fold into your batter.

• Bring a large pot of salted water to a boil.

• Add cauliflower florets and cook for 12–15 minutes, until they’re very tender but not falling apart.

• Drain thoroughly in a colander and let cool slightly. If there’s any excess moisture, blot with a clean towel. Moisture is the enemy of fluffiness here, so try to keep things fairly dry.

📝 Tip: You can also steam the cauliflower for 15–20 minutes if you prefer to retain more nutrients and a slightly firmer bite.

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2: Sauté the Onion

While the cauliflower cools, move on to the onion base that brings so much flavor to this cake.

• Heat 2 tablespoons of olive oil in a skillet over medium-low heat.

• Add the chopped half of your red onion and the fresh rosemary.

• Sauté for about 8–10 minutes, stirring occasionally, until the onions are soft and fragrant with just a touch of color.

• Remove from heat and let cool slightly. This step adds richness and depth to the batter.

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3: Prepare the Pan

To give the cake its signature look and prevent sticking:

• Brush the inside of an 8½-inch springform pan with melted butter—be generous, especially around the edges.

• Mix 1 tablespoon each of black and white sesame seeds, then sprinkle them along the sides and bottom of the pan, rotating as needed to coat evenly.

💡 No springform? A deep 9-inch round cake pan or even a square pan will work—just line with parchment for easy removal.

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4: Mix the Batter

Now it’s time to bring everything together.

• In a large mixing bowl, crack 6 eggs and whisk until smooth.

• Stir in the sautéed onion mixture, chopped basil, flour, baking powder, 1¼ cups Pecorino Romano, and season with salt and black pepper to taste.

• Fold in the cooled cauliflower gently so it stays somewhat intact but still distributes throughout the batter.

• The batter will be thick and textured—don’t worry, that’s exactly what we want.

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5: Assemble the Cake

• Pour the batter into your prepared pan and smooth the top with a spatula.

• Arrange the reserved red onion rings decoratively on top.

• Drizzle a little olive oil over the top for extra golden browning.

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6: Bake

• Bake in a preheated oven at 400°F (200°C) for 45–50 minutes, or until:

  • The top is puffed and golden brown.

  • The edges pull slightly away from the sides.

  • A toothpick inserted in the center comes out mostly clean.

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7: Cool and Serve

• Let the cake cool in the pan for 15–20 minutes before releasing it.

• Sprinkle with more Pecorino Romano for a salty finish.

• Slice and serve warm, at room temperature, or even cold—each version is delicious in its own way.

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🍽 How to Serve 

This cauliflower cake is endlessly versatile and can be served for breakfast, brunch, lunch, or dinner. Here’s how to make it shine:

Brunch Centerpiece

• Serve as the main dish with a mixed greens salad on the side, lightly dressed in lemon vinaigrette.

• Add a plate of fresh fruit—think orange slices, strawberries, or pomegranate seeds.

• Include warm crusty bread or rolls, served with butter or herbed cream cheese.

As a Dinner Side

• Pair alongside roasted chicken, grilled turkey sausage, or lemon-herb salmon.

• Add a side of garlicky green beans or roasted carrots for a colorful plate.

• A simple couscous salad or quinoa tabbouleh balances the richness of the cake.

For Potlucks or Picnics

• Let it cool completely and slice into squares or wedges.

• Serve at room temperature with tzatziki, hummus, or red pepper dip.

• Pack with marinated olives, cherry tomatoes, and pita chips for a Mediterranean vibe.

This dish looks gorgeous when garnished with a few fresh basil leaves, an extra drizzle of olive oil, or a sprinkle of flaky salt before serving.

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🥂 Pairing Suggstions 

The flavors in this cake are bold and aromatic, thanks to the Pecorino, basil, and rosemary. To keep things fresh and balanced, here are some delicious pairing ideas:

Drinks:

• Citrusy Sparkling Water – Lime or lemon sparkling water adds brightness.

• Mint Iced Tea – Herbal and cooling, perfect alongside warm slices.

• Green Juice – Cucumber, apple, and lemon create a refreshing contrast.

• Freshly Squeezed Orange Juice – A slightly sweet pairing for brunch.

Sides for a Full Meal:

• Lemon-Dressed Arugula Salad – Peppery and fresh, ideal for a light plate.

• Tomato Cucumber Salad – A juicy, crunchy complement.

• Oven-Roasted Potatoes or Sweet Potatoes – To keep things hearty.

• Marinated Chickpeas or Lentils – Add fiber and protein without weighing things down.

For Brunch Boards or Buffets:

• Add it to a platter with:

  • Mini frittatas or egg muffins

  • Herb-marinated olives

  • Roasted red peppers

  • A selection of cheeses and crackers

This cake also pairs beautifully with a light lemon herb yogurt sauce on the side. Just whisk Greek yogurt with lemon juice, olive oil, and fresh herbs like dill or parsley.

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❄️ Storage, Freezing & Reheating Instructions 

Whether you’re prepping ahead or storing leftovers, this cauliflower cake holds up beautifully.

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How to Store:

• Let the cake cool completely before wrapping or transferring to containers.

• Store whole or sliced in an airtight container in the refrigerator.

• Keeps well for up to 4 days.

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Freezing Tips:

• Slice the cooled cake into wedges.

• Wrap each piece tightly in plastic wrap and then in foil for extra protection.

• Place wrapped slices in a freezer-safe zip-top bag.

• Store for up to 2 months.

💡 Label with date and contents for easy grab-and-go meal planning.

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How to Reheat:

From the Fridge:

• Reheat slices in a 350°F oven for 10–12 minutes until warmed through.

• Or microwave for 1–2 minutes, though note that the crust won’t stay as crisp.

From Frozen:

• Thaw overnight in the refrigerator.

• Reheat in the oven at 350°F for 15–20 minutes, wrapped in foil to prevent drying out.

• Uncover in the last few minutes if you’d like the top to crisp up again.

❌ Common Mistakes to Avoid 

This savory cauliflower cake is deceptively simple—but like most elegant dishes, a few small mistakes can make a big difference. Here are the top things to look out for:

1. Undercooking the Cauliflower

The texture of the cake hinges on the cauliflower being very soft—almost to the point where it starts to fall apart. If the florets are too firm, they won’t blend well into the batter and can create uneven pockets in the final bake. Boil them until easily pierced with a fork, then drain well.

2. Not Cooling the Onion Mixture

Adding hot sautéed onions directly into the egg mixture can cause the eggs to curdle. After cooking the onions and rosemary, let them cool to room temperature before whisking them into the batter. A few extra minutes here prevents scrambled egg surprise later.

3. Skipping the Sift

Sifting the flour and baking powder might seem unnecessary, but it’s essential for that light, airy structure. This cake isn’t a dense loaf—it’s somewhere between a frittata and a souffle. Properly sifted dry ingredients help everything lift beautifully.

4. Forgetting to Line and Grease the Pan

Springform pans are fantastic, but without parchment lining and a generous butter brushing, your delicate cake could stick or collapse during unmolding. Line the bottom and butter the sides well before sprinkling with sesame seeds.

5. Overmixing the Batter

Once the cauliflower is added, treat the batter gently. Overmixing can crush the florets too much and result in a gummy texture. You want soft cauliflower nestled into the batter, not completely mashed into it.

Avoid these slip-ups and your Cauliflower Cake will come out golden, savory, and sliceable every single time.

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🌿 Pro Tips for the Best Cauliflower Cake 

Once you’ve made this cake once, you’ll be hooked—and these tips will help you perfect it every time and even put your own spin on it.

1. Use a Mix of Cheeses for Extra Flavor

Pecorino Romano brings sharp, salty depth, but you can mix in a little Gruyère or aged white cheddar for extra melty richness. A 3:1 ratio of Pecorino to other cheeses works beautifully.

2. Play with Fresh Herbs

Basil and rosemary are lovely here, but feel free to experiment with thyme, parsley, or even chives. Herbs add freshness and dimension to every bite. Just be sure to use fresh over dried when possible.

3. Swap the Flour for a Low-Carb Version

Want to make it gluten-free or lower in carbs? Almond flour or chickpea flour are great substitutes. Almond flour gives a rich, slightly nutty texture, while chickpea flour adds protein and structure. Just note: these flours absorb liquid differently, so you may need to reduce the amount slightly.

4. Make it Ahead for Easy Entertaining

This cake is just as tasty at room temperature as it is warm. Bake it a day ahead, cool completely, then cover and refrigerate. Gently reheat or serve slices cold or room temp—it’s fabulous either way.

5. Use Cauliflower Rice for a Shortcut

If you’re short on time, frozen or fresh cauliflower rice works like a charm. Use about 3 cups, and sauté briefly until soft instead of boiling.

6. Finish with a Drizzle or Garnish

To elevate presentation, drizzle slices with a bit of basil oil or lemony Greek yogurt. A final sprinkle of Pecorino or crushed red pepper flakes right before serving adds that little extra something.

Whether you’re serving this at brunch, a garden party, or a cozy weeknight dinner, these tips will help your Cauliflower Cake shine every single time.

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❓ Frequently Asked Questions (FAQs) 

Can I make this cauliflower cake ahead of time?

Yes! It’s an ideal make-ahead dish. Bake it, cool it, and store it in the fridge for up to 3 days. It tastes amazing cold, at room temp, or gently reheated in a 300°F oven until warmed through.

Can I freeze it?

Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. To reheat, thaw overnight in the fridge and warm in the oven at 325°F until heated through.

What can I use instead of Pecorino Romano?

Parmesan is the closest swap—it’s a bit milder but still has that salty bite. Grana Padano or Manchego are great options too. Avoid soft cheeses like mozzarella, which won’t offer the same structure or flavor.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour. But it’s easy to adapt! Swap in almond flour, oat flour, or a 1:1 gluten-free flour blend. Be sure to sift your flour substitute for a light texture.

Can I add other vegetables?

Definitely. Roasted red peppers, chopped spinach, or even sautéed mushrooms work great. Just be mindful of moisture—any veggies you add should be cooked and well-drained to keep the batter from getting too wet.

How should I serve it?

It’s super versatile. Serve it warm with a side salad for brunch or dinner, or cut into small squares and serve as an appetizer. It pairs beautifully with a glass of sparkling water, herbal tea, or a citrusy mocktail.

Can I make it dairy-free?

This one’s a little tricky, since cheese and eggs are key players—but you can try using a dairy-free hard cheese substitute and plant-based milk (unsweetened) in place of creamier cheeses. Texture may vary, but it’s worth a shot if you’re feeling adventurous!

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💛 Conclusion & Call to Action 

This Cauliflower Cake with Pecorino Romano and Sweet Basil is the kind of dish that feels effortlessly special. It’s elegant without being fussy, wholesome without sacrificing flavor, and endlessly versatile for brunch tables, lunch spreads, or cozy dinners.

What I love most is how it blends everyday ingredients—humble cauliflower, fresh herbs, and good cheese—into something so unexpectedly delightful. The crispy sesame sides, the golden top, the pockets of soft florets and fragrant basil… it’s not just a savory bake, it’s a whole mood.

Even better? It holds up beautifully over time. Make it ahead, bring it to a potluck, serve it sliced with a fresh salad or tucked into a lunchbox. It travels well, reheats like a dream, and looks stunning on a brunch buffet.

If you give this Cauliflower Cake a try, I’d absolutely love to hear about it. Snap a photo, tag me on Instagram, or drop a comment below—especially if you added your own twist! Did you go with a different cheese? Toss in some roasted red pepper? Make it gluten-free? Your creativity helps others, too.

Whether you’re serving it warm from the oven with a sprinkle of extra Pecorino or enjoying a chilled slice the next day, this savory cake is a quiet showstopper that deserves a spot in your rotation.

So go ahead—preheat the oven, gather your herbs, and let your kitchen fill with the comforting scent of rosemary, onion, and bubbling cheese. This is one of those recipes you’ll come back to again and again.

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