Entertaining

Roasted cauliflower frittata with garlic and parsley breadcrumbs

Name: Roasted cauliflower frittata with garlic and parsley breadcrumbs recipe
Yield: 4
Ingredients: 1/4 (about 250g) cauliflower, broken into florets; 1/2 tsp ground coriander; 1/3 cup (80ml) extra virgin olive oil; 6 eggs; 1/2 cup pure (thin) cream; 1/4 cup (20g) finely grated parmesan; 200g fresh firm ricotta or feta, drained, crumbled; 1/2 cup (35g) stale sourdough, roughly torn into large breadcrumbs; 1 garlic clove, finely chopped; 1 tbs finely chopped flat-leaf parsley

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by Phoebe Wood

Aug 01, 2020

"Use vegies, half-used pieces of cheese and open jars of condiments for flavour-packed frittatas." – Phoebe Wood

1/4 (about 250g) cauliflower, broken into florets
1/2 tsp ground coriander
1/3 cup (80ml) extra virgin olive oil
6 eggs
1/2 cup pure (thin) cream
1/4 cup (20g) finely grated parmesan
200g fresh firm ricotta or feta, drained, crumbled
1/2 cup (35g) stale sourdough, roughly torn into large breadcrumbs
1 garlic clove, finely chopped
1 tbs finely chopped flat-leaf parsley

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange cauliflower florets on the prepared tray, scatter with ground coriander and season. Drizzle with 2 tbs oil and bake for 20-25 minutes until golden and caramelised. Remove from the oven and cool slightly.
2.

Whisk eggs and cream together in a bowl, then whisk in parmesan and ricotta and season. Pour into a 21cm frypan and arrange roasted cauliflower in an even layer on top. Bake for 20-25 minutes until edges are golden and puffy and the centre is set.
3.

While the frittata is cooking, place breadcrumbs on the tray used to roast the cauliflower and drizzle with remaining 2 tbs (40ml) oil. Bake on the bottom shelf for 10 minutes until golden. Remove from the oven and stir through the garlic, then return to the oven and bake for a further 2 minutes to cook the garlic. Remove from the oven and cool, then stir through the chopped parsley and season. Scatter breadcrumbs over the frittata to serve.