Cauliflower Frittata

Frittata-A Cauliflower Baked Dish

 

F for a unique Frittata for the #BlogchatterA2Z challenge. The Kale Frittata was relished and appreciated so I tried this cauliflower frittata. Cauliflower is very adaptable; try Minced Cauliflower,   Minced Cauliflower Baked Casserole, and Tandoori Gobi. Have you eaten cauliflower gulab jamun? I did. Imagine a sweet with a vegetable like cauliflower. Frittata-A Cauliflower Baked Dish is something I cooked up on a lazy summer afternoon. I revel in fusion cooking.

Broccoli is known as a superfood but somehow it doesn’t sit well on my palate. I have learnt that Cauliflowers are packed with nutrients and are surprisingly low in calories. The best thing is that they are very variable and can be used in umpteen recipes, according to your taste. I find the frittata very light on my tummy and it is quite filling too I think I will be making more of these and trying out different combos.

Fusion cooking is interesting when it mingles the right ingredients. A frittata is essentially Italian but I’ve used a lot of Indian spices and to be honest, it does taste rather good. I used Kasuri methi or dry fenugreek leaves to season the frittata and garnished it with vinegar-soaked onion slices.

Recipe for Frittata-A Cauliflower Baked Dish

INGREDIENTS

1 cauliflower cut into florets

4 eggs

1 large onion sliced finely

4 garlic pods

½ tsp turmeric

½ tsp chilli powder

1 tsp of crushed dry fenugreek leaves or Kasuri methi

½ tsp Chilli flakes

Salt to taste

Fresh Coriander leaves for garnish

Onion slices for garnish

1 tbsp cream or 2 tbsp of milk

Butter to grease the dish

2 tbsp Olive Oil

2 tbsp grated mozzarella or Parmesan cheese

 

METHOD:

Wash the cauliflower florets under running water. If the cauliflower is not very fresh then blanch it in vinegar and salt solution.

Take one tbsp oil in the skillet and sauté the florets till golden brown. Add a little salt and keep tossing them until they are evenly brown remove them to a dish and set aside.

Now add another tbsp of oil and fry the onions. Sprinkle a little salt on the onions so that they cook evenly. Keep them on simmer till they are completely roasted golden brown, it will take 10 to 15 mins.

In the meantime prep your eggs. Break the eggs and add a little salt, turmeric and red chilli powder. Add cream or milk to make it nice and creamy. I add the turmeric as it reduces the eggy smell.

If your skillet is oven-proof then you can use it directly to bake. Then add the chopped garlic and the roasted cauliflower florets, add the chilli flakes and the dry fenugreek leaves and sauté for a few minutes.

Once the florets are done pour the egg mixture and let it cook on simmer for a couple of minutes. Sprinkle the cheese all over the mixture. Once the bottom of the eggs has set you can transfer it to a preheated oven. Bake at 250 degrees for 10-15 minutes.

If you are using a glass ovenproof dish then grease it with butter and place the cauliflower floret and onion mixture in the pan first. Then pour the egg mixture and sprinkle the cheese. Remove from oven and cut like a pie. Garnish with fresh coriander leaves and pickled onions.

Serve the frittata while it is hot. I had it with toasted brown bread. You can have it with a salad or bread, roti, naan of your choice.

For pickled onions: Peel a few small onions, wash and place in a jar. Pour a little vinegar over the onions and keep aside for a few hours. You will find the onions have turned a pretty pink and when you bite into them they are crunchy as well as tangy.

My husband always had these onions with his meals and I remember my mother serving the same to my father. Most Punjabi homes will have a jar of pickled onions, green chillies and julienned ginger at the dining table.

ThIs Frittata-A Cauliflower Baked Dish is delicious even the next day. Just warm it at 100 degrees before serving.

If you haven’t checked out my theme for A2Z 2022, then do check it out here.

My A post is  Ambrosial Pineapple Cream Pudding.  B post is Strawberry Biscuit Pudding.  C is Chana Dal or tadka Dal, D for Thandai Drink, E for How to eat a juicy Mango

I am participating in #BlogchatterA2Z  by @ Blogchatter 2022