Yep, another cauliflower recipe (and more comin’!). When the garden provides, I accept the challenge of finding creative ways to eat up the harvest. Actually, I’m grateful for both the opportunity to grow our own foods and for the chance to play in the kitchen and expand my skills. And I’m grateful to live in Southern California where the climate is temperate enough to grow veggies throughout the fall and winter seasons.
As I sat in the living room early one morning pondering what to make for breakfast and thinking about the head of cauliflower waiting in the fridge, it crossed my mind that cauliflower would probably work in a frittata. We’ve loved the other frittatas I’ve made thus far (Ham, Mushroom, & Asparagus Frittata and Zucchini Frittata), so we’d probably enjoy a cauliflower version. Off to the internet to search for a recipe, then. Since this recipe called for thyme, which I had already discovered worked well in a cauliflower gratin I had made, I opted to experiment with this one.
So glad I did. Definitely a keeper. Loaded with chunks of cauliflower and flavored with garlic and thyme, this frittata lightly dances on the taste buds. Even better, the top is garnished with bread crumbs for a hearty crunch and sprinkled with Parmesan for tang; so many flavors playfully come together for a delightful breakfast fare.
In the following couple of days, I ate the leftovers and was struck by how meaty the chunks of cauliflower taste in this particular frittata. Just thought I’d toss that tidbit in for you : )
- 3 tbsp. unsalted butter, divided
- 1 tbsp. extra-virgin olive oil
- 1/2 medium head of cauliflower cut into 1-inch florets (how to cut cauliflower)
- sea salt (I used Himalayan Pink Saltinstead)
- 1 medium onion, halved and thinly sliced (I finely chopped my onion)
- 3 small cloves garlic, thinly sliced (or minced)
- 10 large eggs, at room temperature, slightly beaten
- 2 tbsp. dry bread crumbs
- 2 tsp. fresh thyme leaves (or 1 tsp. dried)
- 1/4 – 1/2 cups freshly grated Parmesan
- Preheat oven to 400 degrees F.
- In a 10-inch, nonstick, oven-proof skillet (I used cast iron), melt 1 tbsp. of the butter in the olive oil. Add the cauliflower florets, season with salt, and cook over high heat without stirring until golden brown on the bottom, about 2 minutes.
- Toss the florets in the pan and continue to cook until golden brown all over and just tender, about 3 minutes longer.
- Add the onion and 1 tbsp. of the butter; cook, stirring occasionally, until the onion softens, about 3 minutes.
- Reduce the heat to moderate, add the garlic, and cook until is softens, about 1 minute longer. Add the remaining 1 tbsp. of butter and swirl the pan to melt it.
- Meanwhile, in a large bowl, whisk the eggs with 3/4 tsp. of salt.
- Pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is set, about 2 minutes. Using a rubber spatula, lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. (I had to lift the edges a few times to allow uncooked eggs to seep underneath.)
- Sprinkle the bread crumbs and thyme over the frittata and bake in the oven until is it just set, about 3 minutes longer.
- Remove from oven and sprinkle the frittata with freshly grated Parmesan cheese. Slide it onto a work surface or platter and cut the frittata into wedges and serve warm or at room temperature.
SOURCE: adapted from Food and Wine