Certainly! Here’s a recipe for Cauliflower Cake with Pecorino Romano & Sweet Basil, including ingredients, instructions, and nutrition facts:

Cauliflower Cake with Pecorino Romano & Sweet Basil


  • 1 medium cauliflower, cut into florets
  • 1/2 cup fresh sweet basil, chopped
  • 1 cup Pecorino Romano cheese, grated
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large eggs
  • 1/2 cup olive oil
  • 1/2 cup milk
  • 1/2 cup breadcrumbs (for coating the baking pan)


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and coat it with breadcrumbs.
  2. Steam the cauliflower florets until they are tender. Drain and set aside to cool.
  3. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
  4. In a separate bowl, beat the eggs and then add in the olive oil and milk. Mix well.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Fold in the grated Pecorino Romano cheese, chopped sweet basil, and the steamed cauliflower florets.
  7. Pour the batter into the prepared cake pan, spreading it evenly.
  8. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition Facts:

Note: Nutrition facts are approximate and may vary based on specific ingredients used.

  • Serving Size: 1 slice (assuming 8 slices per cake)
  • Calories: ~250
  • Total Fat: ~15g
  • Saturated Fat: ~4g
  • Cholesterol: ~95mg
  • Sodium: ~400mg
  • Total Carbohydrates: ~20g
  • Dietary Fiber: ~2g
  • Sugars: ~2g
  • Protein: ~10g

Enjoy your delicious Cauliflower Cake with Pecorino Romano & Sweet Basil!