Indulge in a culinary delight that defies expectations with our savory sensation: Keto Cauliflower Cake with Pecorino Romano & Sweet Basil. This exquisite recipe elevates the humble cauliflower to new heights, combining it with the richness of Pecorino Romano cheese and the freshness of sweet basil. Perfect for those following a ketogenic lifestyle or anyone seeking a flavorful and low-carb alternative, this dish promises a symphony of flavors in every bite.
Ingredients: Gather the following high-quality ingredients for this culinary masterpiece: a medium head of cauliflower, large eggs, almond flour, Pecorino Romano cheese, fresh sweet basil leaves, Parmesan cheese, heavy cream, garlic cloves, baking powder, salt, pepper, and olive oil for greasing.
Preparation: Begin by preheating your oven to 375°F (190°C) and generously greasing a 9-inch round cake pan with olive oil. Next, prepare the cauliflower by steaming or boiling the florets until tender, typically around 8-10 minutes. Drain them well and allow them to cool slightly while you assemble the remaining ingredients.
Creating the Batter: In a large mixing bowl, combine the eggs, almond flour, grated Pecorino Romano cheese, chopped sweet basil leaves, grated Parmesan cheese, heavy cream, minced garlic cloves, baking powder, and a dash of salt and pepper. Whisk the mixture until it achieves a smooth and cohesive consistency, ensuring that all ingredients are evenly incorporated.
Incorporating the Cauliflower: Gently fold the cooked cauliflower florets into the egg mixture, ensuring that each piece is coated in the flavorful batter. The combination of cauliflower, cheese, and aromatic basil creates a symphony of textures and tastes that will tantalize your taste buds.
Baking to Perfection: Transfer the cauliflower mixture into the prepared cake pan, spreading it out evenly to ensure uniform cooking. Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the cake is set and golden brown on top. The tantalizing aroma that fills your kitchen will signal that this delectable creation is almost ready to be enjoyed.
Presentation and Serving: Allow the cauliflower cake to cool in the pan for a few minutes before carefully slicing it into generous portions. Whether served warm or at room temperature, this dish makes for an impressive side or light meal option that will captivate the palates of your guests and loved ones.
Conclusion: Elevate your culinary repertoire with our Keto Cauliflower Cake with Pecorino Romano & Sweet Basil—a dish that transcends expectations and invites you to savor the vibrant flavors of fresh ingredients and thoughtful preparation. With its harmonious blend of textures and tastes, this recipe is sure to become a staple in your kitchen repertoire, offering a delicious and health-conscious alternative for any occasion.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Keto Cauliflower Cake with Pecorino Romano & Sweet Basil
Ingredients:
- 1 medium head cauliflower, cut into florets
- 4 large eggs
- 1/2 cup almond flour
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup fresh sweet basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon baking powder
- Salt and pepper to taste
- Olive oil for greasing the pan
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan with olive oil and set aside.
- Steam or boil the cauliflower florets until they are tender, about 8-10 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together the eggs, almond flour, Pecorino Romano cheese, sweet basil, Parmesan cheese, heavy cream, minced garlic, baking powder, salt, and pepper until well combined.
- Add the cooked cauliflower florets to the egg mixture and gently fold until the cauliflower is evenly coated.
- Pour the cauliflower mixture into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the cake is set and golden brown on top.
- Allow the cauliflower cake to cool in the pan for a few minutes before slicing and serving.
- Serve warm or at room temperature as a side dish or a light meal.
