Roasted Cauliflower, Spinach and Basil Frittata

, from Issue #72. May, 2017
Photography by Manja Wachsmuth.
Roasted Cauliflower, Spinach and Basil Frittata

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


1 cauliflower
olive oil
sea salt and ground pepper
2 tablespoons Italian herb seasoning

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


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.