Best 2 Tunisian Style Baked Cauliflower Frittata Recipes
Embark on a culinary journey to Tunisia with our authentic Tunisian-style baked cauliflower frittata recipe. This mouthwatering dish, known as Ojja Malfouf, combines the vibrant flavors of the Mediterranean with the wholesome goodness of cauliflower. Alongside the main frittata recipe, you'll also discover enticing variations that cater to different dietary preferences and add a unique twist to this classic dish.
In our first variation, we present a vegan-friendly Ojja Malfouf that retains all the flavors of the original while using plant-based ingredients. The vegan frittata is just as delicious and satisfying, making it a perfect option for those following a plant-based diet.
For those who love a touch of spice, our spicy harissa Ojja Malfouf is a must-try. This variation incorporates the fiery heat of harissa paste, a staple ingredient in Tunisian cuisine, adding an extra layer of flavor and complexity.
If you're a cheese enthusiast, our cheese-lovers Ojja Malfouf is calling your name. This variation is loaded with a generous amount of melted cheese, creating a gooey and indulgent experience that will delight any cheese lover.
Finally, for those who prefer a lighter and healthier version, our light and fluffy Ojja Malfouf is a fantastic choice. This variation uses egg whites instead of whole eggs, resulting in a frittata that's just as flavorful but lower in calories and fat.
No matter which variation you choose, our Tunisian-style baked cauliflower frittata is sure to impress. Prepare to tantalize your taste buds with this unique and flavorful dish that effortlessly blends tradition with modern culinary flair.
TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA RECIPE
Make and share this Tunisian Style Baked Cauliflower Frittata Recipe recipe from Food.com.
Provided by Ck2plz
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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 : Calories 201.6, Fat 12, SaturatedFat 3.1, Cholesterol 249.5, Sodium 182.6, Carbohydrate 12.4, Fiber 4.6, Sugar 4.6, Protein 13.3
TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA
Number Of Ingredients 11
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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. 5. 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.
Tips:
- Choose the right cauliflower: For the best results, use a medium-sized cauliflower with tightly packed florets.
- Cut the cauliflower into even-sized florets: This will help them cook evenly.
- Roast the cauliflower before adding it to the frittata: This will help to bring out its flavor and give it a slightly caramelized texture.
- Use a variety of vegetables in your frittata: This will add flavor and color to the dish.
- Don't overcook the frittata: The eggs should be set but still slightly soft in the center.
- Serve the frittata warm or at room temperature: It's also delicious cold the next day.
Conclusion:
Tunisian-style baked cauliflower frittata is a delicious and healthy dish that's perfect for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. So next time you're looking for a satisfying and nutritious meal, give this frittata a try!
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