Let’s face it: cauliflower is kind of a reject vegetable. When has anyone ever said, “I really wish I could have some cauliflower right now.” That’s right. Never. Maybe because it looks like discolored broccoli, or its sorta funky smell, but people just don’t seem to love it. It recently gained some traction with the whole cauliflower fried rice thing (see: Paleo diet) but otherwise, it’s a low-radar vegetable. Instead of trying to pass it off as something it’s not (e.g. rice), the cauliflower is the star of this frittata show. Along with a side salad and some crusty bread, this dish is perfect for breakfast, lunch or dinner.
(Yield: 4-6 servings)
Ingredients:
1/2 head cauliflower
6 eggs
3 tbsp grated Romano or Parmesan cheese
1 tbsp basil chiffonade (parsley or dill would also do)
Salt + freshly ground black pepper
1 tsp olive oil
Procedure: Cut the cauliflower florets off the stalk and discard stalk. Bring a medium pot of salted water to a boil and cook cauliflower for 2 min. Drain cauliflower and transfer to a food processor. Pulse until it is roughly the size of peas. Heat oven to 375F. Beat the eggs in a large bowl and stir in cheese, basil and cauliflower. Season with generous pinches of salt and pepper. Stir to combine. Grease an oven-safe dish with olive oil and pour egg mixture into dish. Cover the dish with foil and bake for 20 min. Remove foil and bake for another 10 min, or just until the top begins to brown. Remove from oven and serve immediately.
Leftover cauliflower frittata can be turned into next day’s #notsaddesklunch sandwich, with some fresh veggies, extra cheese and spicy mayo.
What is your favorite way to eat eggs?
love the texture and consistency of this frittata!