22 Oct 2022
Ottolenghi's Smoky Cauliflower Frittata
- 1 cauliflower, cut into large florets
- 6 large eggs
- 4 tbsp [crème fraîche or greek yogurt or sour cream, shrug]
- 1 tbsp Dijon mustard
- 1 tsp sweet smoked paprika
- 3 tbsp chives, finely chopped
- 150g smoked scamorza, grated (including the skin)
- 50g cheddar, grated
Blanche the cauliflower in salted water until semi-soft, then drain and let dry.
Preheat the oven to 375F.
Whisk together the eggs, crème fraîche, mustard, and paprika, then stir in the chives and 3/4 of the cheeses and season with salt and pepper.
In a large, oven-proof frying pan, fry the cauliflower in olive oil until golden brown on one side, then turn off the heat.
Pour in the egg mixture and spread out the cauliflower evenly in the pan.
Cook on moderate heat for about five minutes, then scatter the remaining cheese on top and carefully transfer the pan to the oven.
Bake for about 10-12 minutes, or until set.
This isn’t adapted except sometimes for the dairy variant, I just want to make sure to always have the recipe available with my ringing endorsement. I keep making it and loving it!
The same basic proportions work for other veg/cheeses too, so it’s easy to adapt if you like.
Also, it’s fine to just pour the eggs and cauliflower together in a baking dish and stick in the oven without cooking the whole thing on the stove first - it’ll just have to bake longer, of course.