22 Oct 2022
Ottolenghi's Smoky Cauliflower Frittata
Ingredients
- 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
Directions
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Blanche the cauliflower in salted water until semi-soft, then drain and let dry.
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Preheat the oven to 375F.
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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.
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In a large, oven-proof frying pan, fry the cauliflower in olive oil until golden brown on one side, then turn off the heat.
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Pour in the egg mixture and spread out the cauliflower evenly in the pan.
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Cook on moderate heat for about five minutes, then scatter the remaining cheese on top and carefully transfer the pan to the oven.
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Bake for about 10-12 minutes, or until set.
Notes
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.