Basking in the afterglow of the Kale Frittata, I tried another frittata today; the ubiquitous Cauliflowers are in season and I cannot get enough of it. I had made Minced Cauliflower the other day, gobhi aloo, the cauliflower stalk curry and now the Cauliflower frittata! I have eaten cauliflower gulab jamun too; can you even imagine a sweet with a vegetable like cauliflower?
Broccoli is known as a super food but somehow it doesn’t sit well on my palate. I have learnt that Cauliflowers are packed with nutrients and are surprisingly low in calories. The best thing is that they are very variable and can be used in umpteen recipes, according to your taste. I find the frittata very light on my tummy and it is quite filling too and I think I will be making more of these and trying out different combos.
Fusion cooking is interesting when it mingles the right ingredients. A frittata is essentially Italian but I’ve used a lot of Indian spices and to be honest, it does taste rather good. I used Kasuri methi or dry fenugreek leaves to season the frittata and garnished it with vinegar soaked onion slices.
Recipe for CAULIFLOWER FRITTATA
1 cauliflower cut into florets
1 large onion sliced finely
4 garlic pods
½ tsp turmeric
½ tsp chilli powder
1 tsp of crushed dry fenugreek leaves or Kasuri methi
½ tsp Chilli flakes
Salt to taste
Fresh Coriander leaves for garnish
Onion slices for garnish
1 tbsp cream or 2 tbsp of milk
Butter to grease the dish
2 tbsp Olive Oil
2 tbsp grated mozzarella or Parmesan cheese
Wash the cauliflower florets under running water. If the cauliflower is not very fresh then blanch it in vinegar and salt solution.
Take one tbsp oil in the skillet and sauté the florets till golden brown. Add a little salt and keep tossing them until they are evenly brown and remove in a dish and keep aside.
Now add another tbsp of oil and fry the onions. Sprinkle a little salt on the onions so that they cook evenly. Keep them on simmer till they are completely roasted golden brown, it will take 10 to 15 mins.
In the meantime prep your eggs. Break the eggs and add a little salt, turmeric and red chilli powder. Add cream or milk to make it nice and creamy. I add the turmeric as it reduces the eggy smell.
If your skillet is oven proof then you can use it directly to bake. Then add the chopped garlic and the roasted cauliflower florets, add the chilli flakes and the dry fenugreek leaves and sauté for a few minutes. Once the florets are done pour the egg mixture and let it cook on simmer for a couple of minutes. Sprinkle the cheese all over the mixture. Once the bottom of the eggs has set you can transfer it to a preheated oven. Bake at 250 degrees for 10-15 minutes.
If you are using a glass oven proof dish then grease it with butter and place the cauliflower floret and onion mixture in the pan first. Then pour the egg mixture and sprinkle the cheese. Remove from oven and cut like a pie. Garnish with fresh coriander leaves and pickled onions.
Serve the frittata while it is hot. I had it with toasted brown bread. You can have it with a salad or bread, roti, naan of your choice.
For pickled onions: Peel a few small onions, wash and place in a jar. Pour a little vinegar over the onions and keep aside for a few hours. You will find the onions have turned a pretty pink and when you bite into them they are crunchy as well as tangy. My husband always had these onions with his meals and I remember my mother serving the same to my father. Most Punjabi homes will have a jar of pickled onions, green chillies and julienned ginger at the dining table.
The Cauliflower Frittata is delicious even the next day. Just warm it at 100 degrees before serving.