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

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

Directions

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.