The Best Cauliflower and Pecorino Romano Cake Recipe Ever - Beard and Bonnet

Ingredients

• 1 medium cauliflower, outer leaves removed, broken into florets
• 6 eggs
• 1 ½ cups (340 grams) coarsely grated pecorino romano cheese
• 1 cup (120 grams) all-purpose flour, sifted
• ½ cup (15 grams) sweet basil leaves, chopped
• ½ teaspoon (2.5 milliliters) finely chopped fresh rosemary
• 1 ½ teaspoons (7.5 grams) baking powder
• 1 medium red onion, partly sliced then diced
• 5 tablespoons (75 milliliters) basil olive oil (or regular olive oil)
• 2-3 tablespoons (30-45 milliliters) melted butter for brushing
• 1 tablespoon (15 grams) white sesame seeds
• 1 tablespoon (15 grams) black sesame seeds
• Salt and freshly ground black pepper