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1 small cauliflower, visit web  outer leaves removed, nurse broken into 3 cm florets.
2 tsp salt.
1 medium red onion.
75 ml olive oil.
½ tsp finely chopped fresh rosemary.
7 large free range eggs.
15 grs fresh basil, page chopped.
120 grs plain flour, sifted.
1½ tsp baking powder.
½ tsp ground turmeric.
150 grs Parmesan or other mature cheese, coarsely grated.
Melted butter for greasing.
1 tbsp sesame seeds.


Heat the oven to 200C/180C Fan/Gas 6.

Put the cauliflower florets into a saucepan and add 1 tsp salt. Cover with water, bring to the boil and simmer for 15 mins or so until the florets are quite soft. They should break when pressed with a spoon. Strain and set aside in a colander to dry.

Cut 4 medium slices off one end of the onion, break into rings and set aside. Coarsely chop the rest of the onion and put into a small pan with the rosemary and oil. Cook over a medium heat, stirring from time to time, for 10 mins or until soft. Remove from the heat and set aside to cool.

Put the cooled onion and rosemary mixture into a large bowl, add the eggs and basil, then whisk well. Add the flour, baking powder, turmeric, Parmesan, the remaining 1 tsp salt and plenty of pepper. Whisk until combined before adding the cauliflower and stirring gently, trying not to break up the florets.

Line the base and sides of a 24 cm springform cake tin with baking paper. Brush the sides with melted butter, toss the sesame seeds into and round the tin so that they stick to the greased baking paper.

Tip in the cauliflower mix and arrange the reserved onion rings on top.

Put in the centre of the oven and bake for 45 mins until golden brown and set. A knife pushed into the centre of the cake should come out clean.