Healthy & Delicious Cauliflower Recipe, Yum!

Caramelized Cauliflower Frittata

Adam Roberts | Amateur

cauliflower fruttata

Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata with Onions” which makes it sound very oniony though, actually, it is quite oniony: golden brown onions in with the eggs, pickled onions sprinkled on at the end. Finally I settled on “Caramelized Cauliflower Frittata” because that’s really what this is, a chance to use up leftover cauliflower on a weekend morning. And you know what? It’s one of the best breakfasts I’ve made in a long time.

I know you all get mad when I do a recipe in paragraph form with pictures rather than condense it all at the end, but my recipes are loosey-goosey: they’re meant to be toyed with. I just want you to get the gist so you can make it your own way with whatever you have. For example, this technique would work equally well with broccoli.

Step one: Preheat your oven to 450 and heat olive oil–1/4 cup–in a cast iron skillet. Add cauliflower florets, sprinkle with salt, and cook on very high heat, tossing occasionally, until brown all over.

Taste the cauliflower here: it should be just cooked through and flavorful and highly enjoyable. Take it out of the skillet, put it on a plate, and add a whole sliced onion with a pat of butter and a big pinch of READ MORE:

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