A punchy treat from Yotam Ottolenghi’s new book Plenty
Smoky cauliflower frittata:
1 head of cauliflower, cut into florets
Smoked sea salt
4 tablespoons creme fraiche
6 eggs
2 teaspoons dijon mustard
2 teaspoons smoked paprika
1 spring onion, sliced
150g scamorza, grated
50g cheddar, grated
- Preheat the oven to 180°C.
- Parboil the cauliflower in salted water for 4 minutes, then drain. While it boils, whisk together the eggs, creme fraiche, mustard, paprika, onion plus two thirds of the cheeses. Season with smoked sea salt and white pepper.
- Fry the cauliflower in a little oil for a couple of minutes, without stirring, until the underside starts to brown. Pour over the egg mixture and when the edges start to set scatter the remaining cheese on top. Transfer to a hot oven for 15-20 minutes until set to your liking (I like mine past wobbly).
- Cut into wedges and serve with a green salad.
4 replies on “smoky cauliflower frittata”
[…] This is the recipe I used it […]
Aha! I spotted this recipe in Plenty and wondered what it would be like – thanks for reporting on it.
Makes a great light lunch with hardly any effort at all. Would also make a tasty side dish for a BBQ, made the day before then reheated with a little olive oil.
[…] brunch, or dinner which can be altered in many ways. We started with Yotam Ottolenghi’s smoky cauliflower fritatta from his cookbook Plenty, but have also substituted bacon and squash when we were in a […]