CHERRY TOMATOES AND CAULIFLOWER CAKE ENJOY DAN:

       CHERRY TOMATOES AND CAULIFLOWER CAKE by CHEF DAN:

Serves 4

INGREDIENTS:

1 small cauliflower, cut into florets

1 tablespoon olive oil

1 tablespoon butter

1 garlic clove, minced

4 eggs

1/2-cup all-purpose flour

3/4-teaspoon baking powder and smoked paprika

1/2-teaspoon EACH cumin, tandoori masala

Pinch red pepper flakes

Sea salt and freshly ground black pepper to taste

1/3-cup fresh grated Parmesan cheese

10 cherry tomatoes, sliced

DIRECTIONS: (preheat the oven to 400 F)

1.   Steam the cauliflower for about 10 minutes.

2.   Set aside.

3.   In a skillet add oil and butter over medium-heat and when sizzling.

4.   Add garlic and sauté for 1 minutes, place garlic in a bowl.

5.   To the bowl add eggs and basil, whisking well.

6.   Add flour and next 8 ingredients, whisking until smooth.

7.   Gently stir in the cauliflower and tomatoes.

8.   Spray a 9-1/2- spring form pan with Pam.

9.   Pour mixture into pan, spreading evenly.

10.                Place in the oven on the middle rack and bake 40-45 minutes.

11.                Bake until golden brown and set.

12.                Place a knife into the cake center and it should come out clean.

13.                Remove from oven and let rest 15-20 minutes.

14.                Slice into wedges.

ENJOY DAN:                               SING SONGS AND PLANT SEEDS!!