Here’s a cheeky play on a couple of classics – a frittata made with cauliflower instead of potatoes. Topped with a cheesy crust (just like cauliflower cheese), this makes a hearty and delicious brunch or lunch dish to share with family and friends.
1/2 large cauliflower, cut into florets
1 tbsp olive oil
3 spring onions, finely sliced
8 Good Grocer free-range eggs
3 tbsp chopped fresh Italian parsley
3 cloves garlic, chopped
30gms finely grated NZ Parmesan cheese
1/3 cup buffalo milk (or full-cream cow’s milk)
NZ sea salt
Freshly ground black pepper
100gm grated NZ Gruyere cheese (or Sharp Cheddar, as preferred)
1. Preheat oven to 180°C. Blanch cauliflower florets in boiling salted water for 2 minutes then drain well.
2. Use oil to grease an ovenproof dish. Scatter spring onions and cauliflower into the dish.
3. Place eggs, parsley, garlic, Parmesan and milk into a bowl, season well with salt and pepper, then lightly beat to combine. Pour the egg mixture over the cauliflower to fill the dish. Sprinkle top with grated cheese.
4. Bake for 35–40 minutes, or until firm in the center and golden brown all over. Slice frittata to serve hot or at room temperature.