Frittata al cavolfiore - Cauliflower Frittata

I always explore new vegetarian dish to share with my family and friends. We are not vegetarian, but lately we eat less and less meat, any kind of, as we do not feel like having it. May be because we are getting older and we do not need much meat any longer, or maybe because we are aware of how animals are bred and killed nowadays. Whatever the reason might be, when I do my shopping I always look at the vegetable stalls to be inspired.

I've learnt to bake the vegetables from Yotam Ottolenghi. It's such a wonderful way to keep both flavour and texture of the ingredients.

I combine the eggs with milk, cheese (dried ricotta) and sage, and I give my frittata a touch of colour and esotic flavour by adding turmeric.

The baked frittata is much lighter than the sautéed one, as you hardly use any fat. I go for it!

Leave it to cool for a while before serving it. You will better taste the flavours. Simply serve it with a green salad.

Frittata al cavolfiore – Cauliflower Frittata

The florets of a medium cauliflower, about 350 g

1 tablespoon olive oil

4 large eggs

150 ml milk

4-5 fresh sage leaves, finely chopped

3 tablespoons freshly grated Parmesan or dried ricotta

1 generous teaspoon turmeric

Sea salt and black pepper

Serves 6

Preparation time: 10 minutes

Cooking time: 40 minutes

1. Preheat the oven to 180°C.

2. Line an oven tin with baking paper.

3. Arrange the cauliflower florets over the tin, sprinkle with salt and drizzle with oil.

4. Bake for 15 minutes, until just coloured but still crunchy.

5. Meanwhile, in a bowl, with a fork, beat the eggs and combine with milk, turmeric, salt, pepper and cheese.

6. Line a spring form pan (22 cm diameter) with baking paper and place the cauliflower evenly over the bottom.

7. Cover with the egg mixture.

8. Sprinkle with sage.

9. Bake for 20 to 25 minutes, until just golden on top.

10. Remove from the oven and leave to rest at least for 10 minutes.

11. Serve just hot.