Roasted Cauliflower Frittata

by jenna on July 29, 2013

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Happy Monday!

The husband and I just returned from a great camping trip up north and I took about 120120 photos, which I’ll share with you guys tomorrow. I know frittata might not be the most exciting recipe ever to post on a Monday morning, and maybe you have some predisposed feelings about the whole frittata thing to begin with. I know. I feel you. I honestly didn’t think frittatas were my thing until recently, when we ate the most delicious cauliflower frittata at a friend’s house for dinner a few months ago. It blew me away. It was something about the texture of the cauliflower in the frittata that won me over. Seriously, it will make a believer out of you!

This is an easy recipe that’s perfect for a weeknight meal, when paired with a simple side salad. If cauliflower truly isn’t your thing, try broccoli!

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I know roasting might seem like an annoying extra step here, but it really develops a delicious, almost caramelized, flavor in the cauliflower. Plus, isn’t it just so pretty? I love roasting veggies.

You can roast the caul ahead of time and stick it in the fridge for a few days before making this, so if you roast up a big pile of veggies for dinner one night, just keep the extras on hand to make this delicious frittata later in the week!

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We have wonderful chives growing rampant in our tiny kitchen garden right now so I threw a bunch in. Love the flavor of these thin garlic chives! I also used a blend of manchego cheese {a Spanish cheese found in the specialty cheese section of most grocery stores} and Parmesan. If for some reason you can’t find Manchego near you, feel free to sub it out with whatever cheese strikes your fancy!

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And there ya go! We devoured this for dinner one night last week and I ate the leftovers for lunch the next day. Perfect and easy.

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Roasted Cauliflower Frittata

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Print this Recipe!

Ingredients:

1 small head cauliflower, chopped into small florets

6 large eggs

2 cloves garlic, minced

2 oz grated Manchego cheese

2 oz grated Parmesan cheese

3 tbsp cream

2 tbsp fresh minced parsley

2 tbsp fresh minced chives

3/4 tsp salt

1/4 tsp ground pepper

2 tsp smoked paprika

pinch of cayenne pepper

2 tbsp olive oil, divided

Directions:

Preheat oven to 400 degrees. Place a piece of tin foil or a Silpat on a large sheet tray and scatter cauliflower on top. Drizzle with olive oil and roast for about 20 minutes – until slightly charred. Remove from oven and set aside.

Reduce oven temperature to 375 degrees. Drizzle in the remaining tablespoon of olive oil into a 9″ cast iron skillet and place skillet in the oven to heat up.

Crack the eggs into a large bowl. Whisk in the cream, fresh minced herbs, spices, garlic and cheese. Add the roast cauliflower and stir well until everything is combined.

Remove hot skillet from the oven and carefully pour the egg mixture in. Place in oven and bake for 25-30 minutes, until top is golden and puffy.

Let frittata rest in the skillet for 5 minutes before slicing. Serve warm or cold with a salad on the side!

Time:

1 hour

 

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{ 32 comments… read them below or add one }

Averie @ Averie Cooks July 29, 2013 at 2:37 am

Your cauli frittata looks great! Frittatas are one of my fave things to make when I need to do a produce drawer cleanout or clear out partially used random basg of frozen veggies from the freezer. Toss it all in, with eggs and a little cheese – so easy.

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Ksenija @ Health Ninja July 29, 2013 at 3:27 am

Delicious frittatas all over food blogger land – I just made Jenn’s (peasandcrayons) Sweet Potato and Spinach Frittata yesterday. What I love most about frittatas: they are great to bring to the office for lunch. So yours is bookmarked for August!

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Melissa July 29, 2013 at 3:31 am

Hey Jenna! So if one cannot find Manchego, what would you recommend as a comparable substitution? Thanks for a beautiful recipe!

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Angela @ Eat Spin Run Repeat July 29, 2013 at 4:35 am

This sounds awesome Jenna! It’s never even occurred to me to put cauliflower in a frittata but I love the stuff, especially when roasted, so I can’t wait to try this. I’m thinking a cauliflower-broccoli combo would be amazing. Can’t wait to see the camping photos – your Instagram ones were great!

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Katrina @ Warm Vanilla Sugar July 29, 2013 at 4:52 am

This frittata sounds so healthy! Love this recipe!

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Sarah K July 29, 2013 at 4:59 am

That sounds amazing.

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Lauren @ The Highlands Life July 29, 2013 at 5:43 am

I have honestly never bought cauliflower in my whole existence on earth. It never seems appealing to me but people swear it’s good. Maybe I’ll ease into this recipe with broccoli like you suggested and then maybe one day I’ll get crazy and try cauliflower. :-)

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Tieghan July 29, 2013 at 6:24 am

This sounds so good. I love any kind of frittata!

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Bianca @ Confessions of a Chocoholic July 29, 2013 at 6:28 am

I love cauliflower and chives together – great idea to turn it into a frittata! I would probably add some mushrooms, too.

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Sandy Coughlin July 29, 2013 at 6:33 am

We just returned from camping as well. In fact, this recipe would have been great for our “glamping” trip! I’ll keep it mind for next time.

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erin @hooleywithaz July 29, 2013 at 7:05 am

frittata is my favorite. i used to think i hated them too…along with omelettes. what? i ate tortilla espanola (basically a tricky frittata) everyday in spain, and it made me a believer. good inspiration for a dinner while we move into our new home!

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Dana July 29, 2013 at 7:08 am

this looks so YUM!

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Caroline L. July 29, 2013 at 8:14 am

Love frittatas & any egg-based breakfast/brunch dish – yum! I also love when you go camping, because that means we get some serious eye candy soon!

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Amanda @ Diary of a Semi-Health Nut July 29, 2013 at 9:09 am

I’m not sure what a frittata is technically, but I thought it was a breakfast food? Either way it looks delicious and I love disguising veggies to get the BF to eat them! :)

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Caity @ Moi Contre La Vie July 29, 2013 at 9:48 am

This looks amazing – I LOVE cauliflower! <3

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Morgan July 29, 2013 at 9:55 am

I passed this recipe off to my desk mate in hopes that he would make it for lunch one day ;)

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Katie July 29, 2013 at 10:37 am

When do we get to see wedding photos?! :)

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jenna July 29, 2013 at 10:54 am

I shared them a few weeks ago!

http://www.eatliverun.com/our-wedding-5-25-13/

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joelle (on a pink typewriter) July 29, 2013 at 10:42 am

I’ve never had a frittata, despite being Italian — the shame! ;-) I love cauli, so I’ll be adding this to my weekly meal plan.

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sarah July 29, 2013 at 10:43 am

Cauliflower is all the rage these days…I love it:) Oh and yes post camping pictures, I am planning on hitting the great outdoors this weekend and your pictures will help get me through the week haha:)

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Suzanne de Cornelia July 29, 2013 at 11:28 am

Sounds and looks delicious. As a veggie think I have a new fave! Thx!

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Marissa@ohhhsolovely July 29, 2013 at 12:16 pm

we love frittatas in our house, and eat them frequently. we made one yesterday in cast iron, which i’m going to post about real soon!

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Alisha @ Alisha's Appetite July 29, 2013 at 1:13 pm

I feel like I’ve had almost every veggie possible in a frittata….until today! Never thought to use cauliflower. Sounds delish!

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dixya| food, pleasure, and health July 29, 2013 at 1:53 pm

i loved roasted cauliflower and the idea of combining with eggs into frittata sounds so delicious!

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Kim July 29, 2013 at 2:29 pm

Yum! I love roasted cauliflower! In fact, I had THE BEST roasted cauliflower a week ago on a quick trip to Chicago at Girl and the Goat. Yum! I bet the roasted cauliflower in this frittata is delicious!

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Emily @ Life on Food July 29, 2013 at 3:10 pm

You said “husband”. It never gets old, right? Every time I make quiche I am like I should have made a frittata. Every. Time.

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jenna July 29, 2013 at 3:14 pm

Nope, it never gets old. I’m still saying it as much as I can!! :)

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Heather @ fit mama real food July 29, 2013 at 9:33 pm

Roasted cauliflower is so delicious! I have trouble stopping myself when I begin eating it. Will definitely be trying this out next week!

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Christina @ The Beautiful Balance July 30, 2013 at 12:08 am

Oh I can’t wait to hear about your camping trip! Also, I seriously love that you used Manchego in this frittata.

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Lisa July 30, 2013 at 9:15 am

I made a zucchini frittata yesterday, but this looks delicious as well! It’s so yellow too!

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Rachel July 31, 2013 at 11:04 am

Just made this for lunch and it was soooo yummy! The roasted cauliflower worked perfect!

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Big Ant August 8, 2014 at 4:13 am

I had trouble resisting eating the roasted cauliflower before I put it in the egg mixture. I also sprinkled grated Manchego on top on the frittata about 5 minutes before it was finished. It added a nice flavor and texture.

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