parmesan cauliflower quiche cake

This is the recipe I made for last Monday night's dinner. Of course, it was from SK and tasted pretty darn good. It was definitely different from anything I have had or made before, but it turned out pretty well. She calls it a cake, I call it a quiche cake because it does have a lot of egg and this way people sort of know what the are getting themselves into. The texture is different, but once you adjust your expectations for it, I think it's pretty good. My roommates liked it too, and I ate it for lunch the next two days.
One of my roommates, ready for dinner:

parmesan cauliflower quiche cake


1 medium cauliflower (1 1/2 pounds, 23 to 24 ounces or 650 to 700grams)
1 large red onion, peeled (I used white because we didn't have red)
5 tablespoons olive oil
1/2 teaspoon finely chopped rosemary
10 medium or 8 large eggs
Handful (3/4 ounce or 20 grams) basil, chopped
Scant 1 1/2 cups (180 grams or 6.3 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground turmeric
2 cups finely grated parmesan cheese (200 grams or 7 3/4 ounces - I used 150 grams) or about 1 generous cup of grated Romano cheese
Salt and black pepper
Butter, for greasing pan
2 tablespoons black sesame seeds (I used white)

Preheat oven to 350°F (180°C) degrees. Break cauliflower into medium florets (this will cause less mess than chopping it). Place floret in a pot with a teaspoon of salt, cover them with water and simmer for 15 to 20 minutes, until quite soft. (I think it took mine longer than that, so worry less about the time and more about getting them soft). Strain and let drip in the colander for a few minutes so they dry and cool.

Meanwhile, prepare the batter (I actually started on this while my cauliflower was cooking once it was longer than 15 minutes). Halve your red onion and cut a few thin rings off the end of one side; set them aside. Coarsely chop the remainder of your onion. Heat all of your olive oil in a saucepan and saute the chopped red onion and rosemary together until soft, about 8 minutes. Remove from heat and allow to cool.

Whisk eggs and olive oil and onion mixture together. Stir in basil. Whisk flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt (use 1 teaspoon if you are nervous about this amount) and many, many grinds of black pepper together in a separate bowl and add to egg mixture, whisking to remove lumps. Stir in cauliflower gently, so most pieces remain intact.

Line the bottom of a 9-inch (24cm) round springform pan with parchment paper. Butter the sides generously. Put the sesame seeds in the pan and toss them around so that they stick to the sides. Pour in the cauliflower batter, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown and set.

Serve warm or at room temperature. Before you serve the cake, be sure to run a knife around the pan.

Okay, this is just my salad - but it was yummy! Spinach, cyrene (like feta), tomatoes, sesame seeds, and homemade balsamic vinaigrette (balsamic, olive oil, salt, pepper, onion, garlic)