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
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Farooq Ahmad
f_ahmad67@yahoo.comThis is a great recipe to experiment with different flavors. I added some chopped sun-dried tomatoes and it was delicious.
Atta a
a_a99@yahoo.comI'm allergic to eggs, so I used a vegan egg substitute. It worked perfectly.
Mr Salman Malik
mr.s@gmail.comI didn't have any cumin, so I used curry powder instead. It turned out great!
Ronel Gorogodo
ronelgorogodo@hotmail.comThis recipe is too complicated for me. I'm not a very experienced cook.
M Arif Khan M Arif Khan
a34@yahoo.comI'm not sure what went wrong, but my frittata didn't turn out as well as I hoped. It was a little dry.
MWZ Entertainment
me@yahoo.comThis is a great recipe for a brunch or lunch. It's also easy to make ahead of time.
Mullah Bepari
mullah.bepari@yahoo.comI'm not a big fan of eggs, but this frittata was surprisingly good. The flavors were well-balanced.
Amir Don
don.amir@hotmail.frThis frittata is a great way to sneak some extra veggies into your diet. My kids loved it!
Kelvine Stanley
kstanley@hotmail.comI love the crispy edges of this frittata. It's the perfect comfort food.
Elizabeth Negatu
negatu.e7@gmail.comThis is a delicious and easy recipe. I will definitely be making it again.
nabakka Proscovia
n-p@yahoo.comI'm always looking for new and interesting ways to cook cauliflower. This frittata is a great option.
Roxy MC
roxy_mc@hotmail.comThis frittata is a great way to use up leftover cauliflower. It's also a healthy and delicious meal.
Sameer ali Sher
s_s39@aol.comI love the unique flavor of this frittata. The combination of spices and herbs is perfect.
Aashik Humagain
haashik@aol.comThis is a great recipe for a quick and easy weeknight meal. I used pre-riced cauliflower to save time, and it turned out great.
Brian Ming
brian-m85@yahoo.comI'm not a big fan of cauliflower, but this frittata was delicious! The spices and herbs really brought out the flavor of the cauliflower.
Kenneth Ballard
bkenneth30@gmail.comThis Tunisian-style baked cauliflower frittata was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.