Yield: 6 servings
Time: 60 min.
Steamed cauliflower? No, thank you. Raw as part of a salad bar? Whoever came up with this idea? Cauliflower’s bland taste had no attraction to me until being served a cauliflower frittata in a Turkish hole in the wall restaurant in Berlin’s funky Kreuzberg district. This
Ingredients:
- 1 small onion, chopped finely
- 5 Tbsp olive oil
- 2 garlic cloves, minced
- 1 3/4 cups (350 g) tomatoes, peeled, seeded and roughly chopped
- 1 tsp sugar
- 1 tsp thyme leaves
- 1 tsp turmeric or to taste
- 3 cups (300 g) cauliflower broken into small florets
- 6 large eggs
- 1/2 cup (60 g) feta cheese, crumbled
- 6 black oil-cured olives, pitted
- 2 Tbsp flat-leaf parsley, chopped
- salt and pepper to taste
Preparation:
Bring water to a boil. Add cauliflower florets and cook for about 5 minutes. Rinse quickly under cold water and set aside.
In a large non-stick skillet heat 2 tablespoon olive oil over medium heat. Add chopped onion and sauté for about 5 minutes or until they start to soften. Add garlic and cook for 2 minutes more. Add chopped tomatoes, thyme, turmeric, sugar, salt, and pepper. Set heat to medium-low and cook, stirring often, for about 20 minutes or until the tomato sauce is quite pasty. Set aside to cool.
Beat eggs in a bowl. Add tomato sauce, cauliflower, feta, olives and parsley. Taste for salt and pepper.
Preheat oven broiler.
Clean and dry skillet. Heat the remaining 3 tablespoon olive oil over medium heat. Pour in the cauliflower-egg mixture. Swirl the skillet to evenly distribute eggs and filling. When frittata begins to set, lift frittata sides gently with a spatula to allow eggs to run underneath.
Turn heat on low and cover skillet for 10 minutes. The frittata should be almost set by then, except for the top. Put skillet under the broiler for about 2-3 minutes or until top begins to brown.
