We used our lovely cauliflower and chives fresh from the CSA, eggs from our nanny's sister's farm, and cheese from our Yankee Hollow Cheese of the Month box in a delicious frittata.
You parboil the cauliflower, then caramelize it for a few minutes before adding the custard, cooking stovetop a few more minutes and then finish it in the oven. I like this method. The caramelized cauliflower mingles with the browning custard and forms a lovely crust.
I only had half a cauliflower head so I added a carrot (a ginormous CSA carrot). It was good but not very pretty.
The recipe calls for smoked scamorza (apparently in the mozzarella family) which I did not have. I used some baby Swiss and a wonderful coffee-rubbed cheddar (?) which definitely contributed smokiness to the dish.
adapted from Ottolenghi's Plenty
1 small cauliflower, cut into medium florets (or 1/2 a large cauliflower and a huge carrot cut into 1/2-inch pieces)
4 Tbsp nonfat Greek yogurt
2 Tbsp Dijon mustard
2 tsp sweet smoked paprika
3 Tbsp finely chopped chives
5 oz smoked scamorza (or coffee-rubbed maybe cheddar), grated
2 oz mature Cheddar (or baby Swiss), grated
salt and black pepper
2 Tbsp olive oil
Simmer the cauliflower in a large pot of boiling salted water for only 4-5 minutes, or until semi-cooked. Drain and dry.
Preheat the oven to 375F. Break the eggs into a large bowl, Add the yogurt, mustard and paprika and whisk well, making sure the eggs and yogurt are thoroughly blended. Stir in the chives and 3/4 of the cheeses, and season well with salt and pepper.
Heat up the olive oil in a 12" cast iron skillet. Fry the cauliflower for about 5 minutes or until golden brown on one side. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on medium heat for about 5 minutes.
Scatter the remaining cheeses on top, then carefully transfer the pan to the oven. Cook for 10-12 minutes, or until the frittata is set.
Remove from the oven and let rest for 2-3 minutes before cutting into wedges. Eat immediately.