Table of Contents
Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, prepare the cake. Place the cauliflower florets and 1 teaspoon of the salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft, about 15 minutes.
Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry. Cut 4 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside.
Brush the sides with butter, put in the sesame seeds and toss them around so they stick to the sides. Tip in the cauliflower mix and arrange the onion rings on top. Bake the cake in the centre of the oven for 45 minutes, until golden brown and set.
Meanwhile, in a large bowl, whisk together flour, baking powder, turmeric, 2 tsp. salt, and 1 tsp. pepper. Stir in Parmesan. Stir eggs and basil into onion mixture, then add to flour mixture. Fold in reserved cauliflower. Scrape mixture into prepared pan and top with onion rings.
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