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1
Heat the oven to 180C/350F/gas mark 4.
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2
Break the cauliflower into medium florets and put them in a pan with a teaspoon of salt, cover with water and boil for 15 minutes until quite soft.
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3
Drain the cauliflower and allow it to sit in a colander until all the excess water goes.
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4
Meanwhile, cut a few rings off the onion, about 5mm wide, and set aside to go on top of the cake. Coarsely chop the rest.
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5
Heat the oil in a frying pan and gently saute the chopped onion and rosemary for 8 minutes.
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6
Remove frying pan from the heat and allow to cool.
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7
Whisk the eggs, add the basil and whisk the mixture into the cooled oil and onion/rosemary mixture.
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8
Sift the flour, baking powder and turmeric into a large bowl, then add your cheese, 1 1/2 tsp of salt and lots of black pepper.
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9
Add the egg mix to the dry ingredients and whisk to get rid of any lumps.
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10
Add the cauliflower gently, you want to leave some florets whole and break down some. Stir gently but mix thoroughly.
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11
Line 2 20 cm round loose based cake tins with baking parchment. If you have doubts as to whether the paper and/or tins are non stick brush the sides with butter, or do it anyway if you are adding the sesame seeds.
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12
Toss the sesame etc seeds around the sides of the tin (if using) so they stick to the sides.
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13
Tip the cauliflower mix half in each tin and arrange the onion rings on the top.
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14
Bake in the centre of the oven for 45 minutes until golden brown and set so a fork stuck in comes out clean.
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15
Allow to cool until just warm or at room temperature (if you can bear to wait that long).
