Cauliflower is never very exciting on its own (at least to me) so I am always on the lookout for recipes to make it more interesting than the quintessential Cauliflower Cheese.
This smoky frittata is taken (once again!) from Plenty from Yotam Ottolenghi.
Quick, easy and tasty .. just the way I like my midweek diners to be.
My kids love it to even if it can be a little spicy for some.
- 1 small cauliflower, cut into medium florets
- 6 free range eggs
- 4 tbsp crème fraîche
- 2 tbsp Dijon mustard
- 2 tsp sweet smoked paprika
- 3 tbsp finely chopped chives
- 150g smoked scamorza (or smoked cheese) grated (including the skin for extra flavour)
- 50g mature cheddar, grated
- 2 tbsp olive oil
- salt and black pepper
1. Simmer the cauliflower in a large pan of boiling salted water for four-five minutes, or until semi-cooked. Drain and dry.
2. Preheat the oven to 190°C/Gas Mark 5. Break the eggs into a large bowl. Add the crème fraîche, mustard and paprika and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.
3. Heat up the olive oil in a large ovenproof frying pan. Fry the cauliflower for about five 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 a medium heat for about five minutes.
4. Scatter the remaining cheeses on top, then carefully move the pan to the oven. Cook for 10-12 minutes, or until the frittata is well set.
5. Remove from the oven and leave to settle for two-three minutes before cutting into wedges. Eat immediately, with a peppery green salad.