Cauliflower frittata

Another winner from Ottolenghi's Plenty.

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.

Cauliflower frittata
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)
6 eggs
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.


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