Cauliflower Quiche

1 small cauliflower, broken into 3 cm florets
1 red onion, peeled
5 tbsp rice bran oil
½ tsp finely chopped rosemary
½ tsp SIDS CRAZY SALT
7 eggs
½ cup basil leaves, chopped
1 cup all-purpose flour, sifted
1½ tsp baking powder
⅓ tsp ground turmeric
150 g coarsely grated Parmesan
2 tsp SIDS SALT & PEPPER to taste
Melted butter, for brushing
1 tbsp white sesame seeds
1 tsp nigella seeds

Preheat oven to 200°C.
Place the cauliflower florets in a pan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices off one end of the onion, 5 mm thick and set aside. Coarsely chop the rest of the onion and place in a small pan with the oil, SIDS CRAZY SALT and rosemary. Sauté for 10 minutes, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, then add the flour, baking powder, turmeric, Parmesan and SIDS SALT & PEPPER. Whisk until smooth then add the cauliflower and stir gently, trying not to break up the florets.
Line the base and sides of a 24 cm spring-form cake pan with baking paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly and arrange the reserved onion rings on top. Place in the centre of the oven and bake for 45 minutes, until golden brown and set. (a knife inserted into the center of the cake should come out clean) Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.