Cauliflower cake

Preheat oven to 400F.

- Break the cauliflower into 1.25" florets - should yield about 4 cups.
- Simmer the florets in a saucepan for about 15 minutes until they are quite soft. Drain and set aside.

- Cut four 1/4" thick rounds of the end of the onion and set aside.
- Coarsely chop the rest of the onion and place in a small pan with the oil and rosemary. Cook for about 10 minutes until soft. Remove and set aside to cool.
- Transfer the onion mixture to a bowl and mix with the eggs and basil. Whisk well, and add the flour, baking powder, turmeric, parmesan salt and pepper. Whisk until smooth and then add the cauliflower. Be careful not to break up the florets.

- Line the inside of a 9.5" springform cake pan with parchment paper. Brush the sides with melted butter and coat the sides with the sesame seed/nigella seed mixture.
- Pour the cauliflower mix into the pan, and arrange the onion rounds on top.
- Bake for 45 minutes until golden brown. A knife inserted into the center of the cake should come out clean. Let rest for 20 minutes before serving.