I love cauliflower but it does need to be well seasoned. Roasting it first ensures a lot of the moisture is driven off and the frittata won’t be watery when cooked.
Serves: 6
INGREDIENTS
1 cauliflower
olive oil
sea salt and ground pepper
2 tablespoons Italian herb seasoning
Frittata
8 large eggs, size 7
3 cloves garlic, crushed
1 tablespoon dried tarragon
¾ cup cream
1 cup grated aged cheddar cheese
2 cups packed baby spinach leaves, thinly sliced
good handful basil leaves, roughly chopped
8 cherry tomatoes, halved
1 cup grated parmesan, for topping
METHOD
Lightly grease a 6-cup capacity baking dish. Preheat the oven to 180°C fan bake.
Cut the cauliflower into large pieces, trimming off excess stalk.
Place on a lined baking tray and drizzle with olive oil. Sprinkle with salt, pepper and the Italian seasoning. Bake for about 20–25 minutes until just tender through the stalk. Don’t overbake or it will collapse in the frittata.
Set aside to cool a little.
Frittata: Whisk all the ingredients together, except the parmesan, in a large bowl and season generously with salt and pepper. Add the cauliflower and turn to combine everything together. Hands are good for this.
Tip into the baking dish, spreading the cauliflower evenly, and top with the cherry tomatoes and parmesan. Bake for 40 minutes or until golden and puffed and the egg in the centre of the frittata is fully set.
Serve with a good tomato relish and salad or green vegetable. Serves 6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!