As I have been saying, I am tickled with the cauliflower in my garden. So far I have used the cauliflower in Spanish Cauliflower-Chickpea Salad and in a vegetable tempura that really good, but I did not get enough photos of to be able to build a post on it. Tonight was a frittata I developed last year.
The key to a good frittata is good eggs. Mine, of course, came from Farmer Kim…free-range organic eggs.
The eggs beat up so beautifully…
Making the perfect base for my Roasted Cauliflower Frittata.
Roasted Cauliflower Frittata
1/2 medium or 1 small Cauliflower (from the garden)
2 Tbsp olive oil, divided
Freshly ground black pepper
1/2 large onion, thinly sliced
2 cloves garlic, minced (from the garden)
8 eggs, beaten (from Farmer Kim)
1/4 cup parmigiano-reggiano
Heat the oven to 400F.
Cut the cauliflower into small florets. Toss with 1 Tbsp olive oil, salt & pepper to taste. Spread in a single layer on a baking sheet. Roast for 25 – 30 minutes. Remove from the oven. Reduce oven to 350F.
In a large, oven-proof, non-stick skillet, cook the onion in 1 Tbsp olive oil over medium-high heat until browned. Add the garlic and cook for 1 minute more.
Reduce the heat to medium. Add the cauliflower in 1 layer.
Pour in the eggs. Top with cheese.
Cook for 5 – 7 minutes, until the center is not quite cooked through.
Place in the oven and cook for 5 minutes. Broil for 2 minutes.
Serve and enjoy!
Serves 6 as an appetizer, 3 – 4 as a main dish.