- cauliflower - 700 Grams
- red onion - 1 piece
- olive oil - 7 1/2 Art. spoons
- rosemary - 1/2 teaspoonfuls
- eggs - 8-10 pieces
- Basil - 20 Grams
- flour - 1 1/2 cups
- baking powder - 2 1/2 teaspoons
- Ground turmeric - 1/2 Teaspoon
- Parmesan cheese - 2 Cups
- Salt and black pepper - - To taste
- black sesame - 2 Art. spoons
1. Peel the onions. Grate the cheese. Cut into rosemary and basil. Preheat the oven to 175 degrees. Grind cauliflower into medium flowers. Add salt to the saucepan with a teaspoon, add water and simmer 15-20 minutes until the cabbage is soft. Drain and pour into a colander, let stand for a few minutes to water the glass, and the cabbage has cooled. 2. In the meantime, prepare the dough. Cut the onion in half. From one half cut off a few thin rings and set aside. The remaining onions are cut into large pieces. Heat the olive oil in a frying pan and fry in it the crushed onion and rosemary together until soft, about 8 minutes. Remove from heat and allow to cool. 3. Beat eggs, olive oil and onion mixture together. Add the basil. Add the flour, baking powder, turmeric, cheese, 1 1/2 teaspoons of salt, black pepper and mix in a separate bowl, then add to the egg mixture. Add cauliflower and gently mix. 4. Pull the cake pan with parchment paper and apply oil. Sprinkle with sesame seeds so that they stick to the sides. Pour the dough into a mold and decorate with onion rings on top. Bake a pie in the center of the oven for 45 minutes, until golden brown. 5. Serve warm or at room temperature, cut into slices.
Servings: 6-8