A punchy treat from Yotam Ottolenghi’s new book Plenty. It’s a cauliflower frittata packed with smoky flavours. I used scamorza (you can buy it, or make your own as I did here), smoked paprika and smoked sea salt to amp up the aromatic flavour. It’s also important to ‘toast’ the cauliflower in a pan before pouring the egg mixture in to accentuate the cauli’s nutty aroma. This is really good – really good – and I even had it the next day cut into cubes and reheated in the oven. It left a lovely smoky flavour in the mouth a good while later. Very tasty indeed.
Smoky cauliflower frittata:
1 head of cauliflower, cut into florets
Smoked sea salt
4 tablespoons creme fraiche
2 teaspoons dijon mustard
2 teaspoons smoked paprika
1 spring onion, sliced
150g scamorza, grated
50g cheddar, grated
- Preheat the oven to 180°C.
- Parboil the cauliflower in salted water for 4 minutes, then drain. While it boils, whisk together the eggs, creme fraiche, mustard, paprika, onion plus two thirds of the cheeses. Season with smoked sea salt and white pepper.
- Fry the cauliflower in a little oil for a couple of minutes, without stirring, until the underside starts to brown. Pour over the egg mixture and when the edges start to set scatter the remaining cheese on top. Transfer to a hot oven for 15-20 minutes until set to your liking (I like mine past wobbly).
- Cut into wedges and serve with a green salad.