Cauliflower-and-goat’s cheese frittata
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- Hannah Lewry
- 6
- Easy
- Carb Conscious Meat-free Pescatarian
- 10 minutes
- 55 minutes
- Cederberg Bukettraube 2016
Ingredients
- 6 t fennel seeds
- 3 t dried chilli flakes
- 1 t ground black pepper
- 2 lemons, zested and juiced
- ¼ cup olive oil
- 2 cauliflower heads, cut into steaks
- 8 free-range eggs
- 1 cup cream
- 1 cup milk
- 100 g Boerenkaas or Parmesan, grated
- 150 g Boursin soft goats cheese or chevin
Cooking Instructions
Preheat the oven to 200°C. Mix the fennel seeds, dried chilli flakes, ground black pepper, the juice and zest of the lemons and ¼ cup olive oil.
Cut the heads cauliflower into steaks and coat in the marinade. Season and roast for 15 minutes until tender but still firm.
Whisk the free-range eggs, add the cup of cream, the cup of milk, the grated Boerenkaas or Parmesan and season to taste. Place the cauliflower into an ovenproof dish, then pour over the egg mixture.
Dot with Boursin soft goat’s cheese or chevin onto the mixture and bake for 40 minutes at 160°C.
Cook's note: Add a fresh green salad or dressed green beans on the side and you’re good to go.
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