Bone Suckin' Sweet/Hot Mustard, 1 Tbsp.
Bone Suckin' Poultry Seasoning, 2 Tbsp.
Cauliflower, 2 heads
Red Onion, 1, peeled
Olive Oil, 6 Tbsp.
Rosemary, 1/2 tsp.
Eggs, 8 large
Basil, 1 tbsp.
All Purpose Flour, 1 1/2 cups
Baking Powder, 2 1/2 tsp.
Ground Turmeric, 1/2 tsp.
Parmesan Cheese, 1 cup
Pecorino Romano, 1 cup
Sea Salt and Pepper to taste
Butter, for greasing Springform pan
Sesame Seeds, 2 Tbsp
Preheat oven to 350˚F.
Break cauliflower into medium florets. Place florets in a medium pan of water, with a teaspoon of salt and simmer, covered for 15 to 20 minutes. Strain and let drip in a colander to let them cool and somewhat dry out.
In the meantime, prepare the batter. Peel red onion and take at least 4 thin slices off of the end and put aside, coarsely chop the rest of the onion. Heat all of the olive oil in a saucepan and sauté the red onion and rosemary together for 7 minutes or until soft. Remove from heat and let cool.
Whisk eggs, olive oil and onion mixture together. Stir in basil.
In a separate bowl whisk together flour, baking powder, turmeric, cheese, 1 teaspoon of salt and pepper, then add this to egg mixture. Stir in cauliflower gently so the pieces do not break up. Line the bottom of a 9 inch springform pan with parchment paper. Butter the sides of the springform pan well and sprinkle the sides with the black sesame seeds, (rolling the seeds along the sides is best way.)