Monday, March 14, 2011

Cauliflower and Brussels Sprout Frittata

I really dislike frittatas but this recipe (nicely inspired by the cauliflower cake from Smitten Kitchen, my favorite!) is a whole new take on frittatas.  This was definitely not "eggy" and really had a nice consistency, especially with the sauteed Brussels sprouts!


1 medium head of cauliflower (broken into bite size pieces)
8-9 Brussels sprouts (thinly sliced)
1/2 onion or 2 shallots diced
A few basil leaves thinly sliced or chopped
6 eggs (plus dash of milk)
1 cup flour
1 teaspoon baking powder
1 cup of parmesan cheese (grated)
1/2 cup of mozzarella or any other white leftover cheese (goat cheese would be amazing)

Preheat oven to 350 degrees.

1. Put cauliflower pieces in pot of salted boiling water on the stove an let cook until tender (about 15 minutes)
2. Meanwhile, add sliced Brussels and onion to hot saute pan with a little olive oil and let cook until tender and beginning to brown (about 7 or 8 minutes)
3. Once sprouts and onions are cooked, remove from heat and let cook
4. Mix eggs and a dash of milk together and set aside
5. Mix flour, cheese, baking powder and salt and pepper in another bowl
6. Cauliflower will be done now, drain in the sink in a colander
7. Using the pot from the cauliflower, add the sprout mixture and then whisk in the egg mixture
8. Slowly add the flour mixture to this pot and whisk together to remove clumps
9. Pour cauliflower into baking pan (I used a springform but a cake pan or a 9' x 13' would work too) and then pour the egg/flour/sprout mixture on top, evenly coating the cauliflower.
10. Pop in the oven until brown on top and toothpick comes out clean (about 45-50 minutes).

This is definitely best served with some hot sauce and a nice refreshing salad.


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