Roasted Cauliflower Frittata

By Tom421

Ingredients

• 1 head of cauliflower
• 1 tsp ground cumin, or to taste
• 1 tsp ground New Mexico chile pepper, or to taste
• 8 eggs
• 55 grams (2 oz) freshly grated parmigiano reggiano
• extra virgin olive oil
• salt and freshly ground white pepper

Details

Servings 4
Adapted from stefangourmet.com

Preparation

Step 1

Start by roasting the cauliflower. Preheat the oven to 160C/325F. Break the cauliflower into florets. Sprinkle them with ground cumin, ground New Mexico chile pepper, and salt. (NM chile pepper is not very hot, but has a great earthy flavor.) Sprinkle with salt as well. Drizzle with olive oil. Toss everything until the cauliflower is coated all over with oil and spices. Now put the cauliflower into the oven at 160C/325F.

Roast the cauliflower until it is nicely browned, but not burnt. Stir it every half hour or so. This will take about an hour and a half, so you really shouldn’t be in a hurry.

Increase the oven temperature to 180C/350F. Break 8 eggs into a large bowl and beat them. Add 55 grams (2 oz) of freshly grated parmigiano, and season to taste with salt and freshly ground white pepper. Whisk until the cheese has been incorporated. Heat about a tablespoon of oil in a medium-sized non-stick oven-proof frying pan. Add the roasted cauliflower, and arrange it in a single layer. Pour in the egg mixture. Wiggle the pan a little to make sure the eggs have settled. Bake the frittata at 180C/350F until it has set, about 30 minutes. If your pan is truly non-stick, the frittata should glide right out of it onto a plate. Serve it hot or at room temperature.