Roasted Cauliflower and Onion Savory Cake

“Green Eggs and Ham was the story of my life.  I wouldn’t eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower!”

Jim Carrey


I have a reputation to live up to.  I was dubbed “The Cauliflower Queen” last year when I seemed to be making a lot of dishes with this cruciferous vegetable.  After a hiatus, I am back!!!  And I wonder if  Jim Carrey could be pursuaded to eat this interesting cauliflower cake?

The inspiration for this cake came from a recipe of Yotam Ottolenghi.  The original was made in a springform pan with boiled cauliflower florets.  I slow roasted the cauliflower with the sweet onion to bring out the flavors and develop some color.  I made mine in a rectangular pan as I was to serve it as an appetizer and wanted to cut it into bite sized pieces.   It  really was more like a dense frittata than a cake.  I added some classic salsa as a dip on the side.  

Roasted Cauliflower and Onion Savory Cake

  • Servings: 6 large or 30 appetizer size
  • Print

1 small cauliflower, outer leaves removed and cut in small flowerlets

1 sweet onion, peeled and chopped coarsely

1/2 t finely chopped fresh rosemary

4 T olive oil

7 large eggs

1/2 c basil leaves, chopped

1 c flour

1 1/2 t baking powder

1/3 t ground turmeric

5 oz of grated parmesan or other aged cheese

salt and pepper

1 T sesame seeds

1 t nigella(black sesame) seeds

melted butter to coat pan

Preheat oven to 350F   On a parchment lined baking sheet toss the cauliflower, rosemary and onion together with the oil and 1 teaspoon of salt.  Roast for about 30 minutes on the lower oven rack, stirring often to prevent burning, until the vegetables are soft.  Cool to room temperature.  Increase the oven temperature to 400F.

Prepare your baking dish by generously brushing the bottom and sides with butter and sprinkling with the sesame seeds.

In a large bowl beat the eggs with the chopped basil and 1 teaspoon of salt and pepper to taste.  Add the parmesan, flour, baking powder and turmeric to form a batter. Add the roasted cauliflower and onions to the batter.  Pour into your prepared pan and bake in the center of the oven for 30 minutes until golden.  Let rest at least 20 minutes before slicing.

Enjoy warm or at room temperature.


Luis Meléndez, 1715-1780, Spanish, Sill Life with Cauliflower. NYTimes called this painting the most beautiful head of cauliflower in the history of art.

Luis Meléndez, 1715-1780, Spanish, Sill Life with Cauliflower. The NY Times called this painting the most beautiful head of cauliflower in the history of art. I have to agree!

27 thoughts on “Roasted Cauliflower and Onion Savory Cake

  1. Johanne that is absolutely the most beautiful head of cauliflower ever painted! Wow and double Wow!
    Your recipe is fitting your title of “Cauliflower Queen” and long may you reign. A wonderful and very easy recipe. Would be perfect for the upcoming holiday as a side. Love it. Happy Thanksgiving.

    • I totally agree Teresa! Who would have thought such inspiration could be found in a head of cauliflower? I could not find the location of this painting and had never heard of Luis Melendez before but we are in the early stages of planning a trip to Spain and I hope to seek out some of his work while there. Your comments always brighten my day. You have such a gift with words. Have a wonderful Thanksgiving as well Teresa!

      Johanne Lamarche


  2. Pingback: 10 Fun Appetizers: Recipe Round Up | French Gardener Dishes

  3. Yum! I must go and buy a cauliflower and make this too – after all it is a cake! 🙂 And it looks and sounds so delicious. Thanks for sharing Johanne! 🙂

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