Another favourite cauliflower recipe from the book ” Plenty” by Yotam Ottolenghi. Scamorza is a smoky south italian cows milk cheese. I buy mine from an Italian delicatessan but you may find it in larger Tesco or Waitrose stores in the UK.
Ingredients
- 1 small cauliflower cut into medium florets
- 6 free range eggs
- 4 tablespoons creme fraiche
- 2 tablespoons dijon mustard
- 2 teaspoons sweet smoked paprika
- 3 tablespoons finely chopped chives
- 5 ounces scamorza grated, including the rind or skin
- 2 ounces mature cheddar cheese grated
- sea salt and freshly ground black pepper
- 2 tablespoons olive oil
Servings:
Instructions
- Preheat oven to 375 degrees F.
- 2. Simmer the cauliflower in a large plan of salted boiling water for 4-5 minutes, until it's party cooked. Drain and dry.
- 2. Combine the two grated cheeses in a small bowl and set aside.
- 3. Add the eggs to a medium bowl along with the crème fraiche, mustard, and smoked paprika. Whisk until mixture is thoroughly combined and season generously with salt and pepper. Mix in chopped chives and 3/4 of the cheese.
- 4. Heat a cast iron skillet over medium heat and add the olive oil. Add the cauliflower and cook until the florets start to turn golden brown on one side, about 5 minutes. Evenly distribute the florets over the bottom of the pan.
- 5. Stir the egg mixture again and pour over the cauliflower, moving the florets around to make sure the eggs and cheese are incorporated evenly.
- 6. Place pan in the preheated oven and cook the frittata for about 5 minutes, until mixture begins to set. Top with the remaining cheese and bake until eggs are fully set and puffed and top is brown, about 15 minutes. Alternatively, once eggs are set, brown the cheese and top of the frittata quickly under a grill
- 7. Remove from the oven and let cool for a few minutes, slice, and serve.
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