In The Marley Kitchen: Cauliflower Cake
INGREDIENTS -Enough Ziggy Marley Coco'Mon oil, to coat the pan -3 Tbs sesame seeds -1 1/4 cups freshly grated Parmesan cheese, plus more for the pan -1 head (1 1/4 pounds) cauliflower, cored and broken into florets -3 Tbsp. olive oil -1 large red onion, top third sliced into rings, the rest coarsely chopped, divided -1/2 tsp. chopped fresh rosemary -1/2 scotch bonnet pepper, seeded and finely minced -2 1/2 tsp. kosher salt, divided -1 1/2 tsp. ground black pepper, divided -1 1/2 cups all-purpose flour -2 1/2 tsp. baking powder -1/2 tsp. turmeric -7 large eggs, lightly beaten -1/4 cup chopped fresh basil
-Preheat oven to 350°. Oil a 10" springform pan and line bottom with a round of parchment paper. Oil paper, then coat pan and paper with Parmesan, tapping out excess. Oil the sides of pan, sprinkle with sesame seeds turning pan around so the seeds stick to the sides of the pan. In a large pot of boiling salted water, cook cauliflower over medium-high heat until soft, about 7 minutes. Drain well and spread out on a baking sheet to cool and dry.
-In a large skillet, heat olive oil. Add chopped onion, scotch bonnet pepper and rosemary and season with 1/2 tsp. each salt and pepper. Cover and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes. Transfer to a large bowl and let cool completely.
-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. Bake until golden brown on top and set in the center, about 40 minutes. Remove cake from oven and let cool in pan 10 minutes. Remove pan ring, cut cake into wedges, and serve warm or at room temperature.