Roasted Cauliflower Frittata

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.

20140531-230045-82845967.jpg The key to a good frittata is good eggs.  Mine, of course, came from Farmer Kim…free-range organic eggs.20140531-230046-82846563.jpg

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

Kosher salt

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.





One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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