Veggie and Parmesan Cake

• 1/2 whole Head Of Savoy Cabbage
• 1 head Broccoli
• 8 whole Carrots
• 1 whole Red Onion, Peeled
• 1 clove Garlic
• 2 teaspoons Chopped Rosemary
• 5 Tablespoons Olive Oil
• 2 Tablespoons Roasted Almond Oil
• 8 whole Eggs
• 1 bunch Basil, Chopped
• 1- 1/2 cup White Whole Wheat Flour
• 2- 1/2 teaspoons Baking Powder
• 1/2 teaspoons Turmeric
• 2 cups Grated Parmesan Cheese
• 1 pinch Salt And Pepper
• 1 teaspoon Butter, For Greasing Pan
• 2 Tablespoons Sesame Seeds

1. Preheat oven to 350 degrees F degrees.
2. Cut the cabbage, broccoli and carrots and boil them for 15 minutes in a covered pan with a teaspoon of salt, until soft.
3. Strain and let drip in the colander for a few minutes so they dry and cool.
4. Set aside.
5. In the meantime, prepare the batter.
6. Cut a few thin rings off the red onion to use on top of the cake after and chop the remainder of the onion.
7. Chop the garlic.
8. Saute the chopped red onion, garlic and rosemary together with the olive oil and roasted almond oil in a saucepan about 8 minutes.
9. Remove from heat and allow to cool.
10. Whisk eggs, add to the olive oil and onion mixture and whisk together.
11. Stir in basil.
12. Sift the flour, baking powder and turmeric into a large bowl, and add the parmesan, and a pinch each of salt and pepper.
13. Add the egg mix and whisk to eliminate lumps.
14. Add the veggie mix and stir very gently, just to incorporate.
15. Line the bottom of a 9-inch round springform pan with parchment paper.
16. Butter the sides.
17. Put the sesame seeds in the pan and toss them around so that they stick to the sides.
18. Pour in the mix, arrange the reserved onion rings on top and bake cake in the center of the oven for 45 minutes, until golden brown.

cabbage, broccoli, carrots, red onion, clove garlic, rosemary, olive oil, almond oil, eggs, basil, flour, baking powder, turmeric, parmesan cheese, salt, butter, sesame seeds

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-and-parmesan-cake/ (may not work)