TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA
In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.
Provided by Martha Rose Shulman
Categories easy, lunch, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
- Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
- Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
- Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED CAULIFLOWER DELIGHT
Unique and tasty recipe.
Provided by L.M. Black
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
- Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 1.9 g, Sodium 49.2 mg, Sugar 8.8 g
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
CAULIFLOWER AND TOMATO FRITTATA WITH FETA
Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, vegetables, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
- While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
- Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
- Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
- Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTéED CAULIFLOWER FRITTATA WITH THYME
F&W Magazine/Newsletter, From: Nancy Silverton Does The Twist, originally published in Juky 2005. Recipe by Nancy Silverton - she often prepares this tender frittata for her antipasti table at La Terza in Los Angeles. This version includes sautéed cauliflower topped with homemade bread crumbs for a lovely bit of crunch! Silverton's trick for making a small amount of bread crumbs is to toast a slice of sourdough bread, rub it with a garlic clove and grind it in a mortar. We served this for brunch one sunday and we were amazed at how many people enjoyed it - considering they don't eat vegetables in Cuba or here in Miami. LOL!!!! These can be kept at room temperature for up to 2 hours :)
Provided by Manami
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F
- In a 10-inch, nonstick, oven-proof skillet, melt 1 tablespoon of the butter in the olive oil with a pinch of frushed red pepper flakes.
- Add the cauliflower florets, season with sea salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes.
- Toss the cauliflower florets in the pan and cook until golden brown all over and just-tender, about 3 minutes longer.
- Add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes.
- Reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer.
- Add the remaining 1 tablespoon of butter and swirl the pan to melt it.
- Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt.
- Pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes.
- Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath.
- Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes.
- Sprinkle the bread crumbs and thyme over the frittata and bake until it is just set, about 3 minutes longer.
- Sprinkle the frittata with freshly grated Parmesan cheese and slide it onto a work surface or platter.
- Cut the frittata into wedges and serve warm or at room temperature with truffle salt and balsamic vinegar.
Nutrition Facts : Calories 161, Fat 12.3, SaturatedFat 4.9, Cholesterol 275.8, Sodium 96.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 8.7
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- Preheat the oven to 400°. In a 10-inch, nonstick, oven-proof skillet, melt 1 tablespoon of the butter in the olive oil. Add the cauliflower florets, season with sea salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes. Toss the cauliflower florets in the pan and cook until golden brown all over and just-tender, about 3 minutes longer. Add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer. Add the remaining 1 tablespoon of butter and swirl the pan to melt it.
- Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt. Pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes.
- Sprinkle the bread crumbs and thyme over the frittata and bake until it is just set, about 3 minutes longer. Sprinkle the frittata with freshly grated Parmesan cheese and slide it onto a work surface or platter. Cut the frittata into wedges and serve warm or at room temperature with truffle salt and balsamic vinegar.
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