Cauliflower Frittata
Beautifully presented vegetable and egg side dish
Ingredients
- 1 lb cauliflower florets or can use 50:50 cauliflower/broccoli
- 1 medium red onion
- 2-3 TBS olive oil
- ½ tsp finely chopped dried rosemary
- 7 eggs
- ½ cup basil leaves chopped
- 1 cup all-purpose flour sifted
- 1 ½ tsp baking powder
- 1/3 tsp ground turmeric
- 5 oz shredded Parmesan/ Asiago/Romano mix
- salt and pepper
- butter cold
- toasted sesame seeds
Instructions
- Preheat the oven to 400° F.
- Cook cauliflower in microwave dish (with splash of water) for ~6 mins or until soft. Let stand a while, then drain and set aside.
- Cut a few round rings off one end of the onion and set aside. Finely chop the rest of the onion and sauté with the oil and rosemary. Cook for 10 mins over medium heat, stirring from time to time, until soft. Remove from the heat and set aside.
- In a large mixing bowl – add the eggs and whisk/blend alone. Next whisk in each ingredient – the cooked onion, basil, flour, baking powder, turmeric, cheese, 1-2 tsp salt, and plenty of pepper. Whisk until smooth. Add the cauliflower and fold in gently, trying not to break up the florets.
- Using a non-stick, 9½ inch spring-form cake pan, Brush the sides with cold butter, then sprinkle the sesame seeds around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved red onion rings on top.
- Place in the center of the oven and bake for ~40 mins, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and rest for at least 20 min before serving. It needs to be served just warm, rather than hot, or at room temperature.