Smoky cauliflower cheese frittata

I really love Spanish tortilla and frittata. So, here’s another big fat treat that we tried on our West Wales eating/cooking holiday – based on a recipe from Yotam Ottolenghi’s stunner of a book; Plenty. It’s a cauliflower frittata, jam-packed with cheesy, creamy, smoky gorgeousness and yet it still feels quite light because you use cauli instead of spuds.

The recipe states to use scamorza, a smoky Italian cheese, but I couldn’t find it and didn’t have the ingredients to make it, so I used two gorgeous smoked cheeses (a Cheddar and a Bavarian softer cheese) instead and it was still a complete delight. I also used Spanish smoked paprika, one of my favourite ingredients, and wholegrain mustard as I didn’t have Dijon, and I served it with a herby salad which is really light and zesty against the rich flavours of the frittata.

Smoky cauliflower cheese frittata:

Prepping/Cooking/Eating time – 40 mins from ingredients to mouth.

Serves 4.

1 head of cauliflower, cut into florets, Sea salt, white pepper, 4 tablespoons creme fraiche, 6 eggs, 2 teaspoons wholegrain mustard, 2 teaspoons smoked paprika, 1 teaspoon sweet mild paprika, 2 spring onions, sliced, 75g Bavarian smoked cheese, grated, 75g, smoked cheddar, 50g mature Welsh cheddar, grated.

Preheat the oven to 180°C. Parboil the cauliflower water for 4 minutes, then drain. While it boils, whisk together the eggs, creme fraiche, mustard, paprika, onion and two thirds of the cheeses. Season with sea salt and white pepper. Fry the cauliflower in a little oil in an oven proof frying pan for a couple of minutes, without stirring, until it starts to crisp up and brown. Pour over the egg mixture and when the edges start to look omelette-y, fling the remaining cheese on top. Transfer to a hot oven for 15-20 minutes until the eggs are how you like them (I’m not a fan of a runny egg). Cut into chunks and serve with a herby green salad. Big Delish!

Herby Salad Watercress|rocket|dill|tarregon|veggie parmesan (although it by no means needs this, I was just being greedy|pine nuts (again, greed).

Top Veggie parmesan tip – it’s really hard to find a vegetarian parmesan. Sainburies basics actually had no rennet and is vegetarian, so if you can’t find a good quality organic one, this is your next best bet.

Herby Dressing Thyme|extra virgin olive oil|balsamic vinegar|freshly squeezed orange juice|black pepper


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