By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(201)
- Notes
- Read community notes
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.
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Ingredients
Yield:Serves 6
- ½medium head cauliflower (about 1¼ pounds), trimmed of leaves, bottom of the stem trimmed away
- 2tablespoons extra virgin olive oil
- 1small onion, finely chopped
- 2garlic cloves, minced
- 8eggs
- Salt and freshly ground pepper to taste
- ½cup finely chopped parsley
- 2teaspoons ground caraway seeds
- 2tablespoons freshly grated Parmesan
- ½teaspoon harissa dissolved in 1 teaspoon water, or ¼ teaspoon cayenne
- Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
171 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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.
Step
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.
Step
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.
Step
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.
Step
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.
Tip
- Advance preparation: The frittata is delicious served the next day. Bring back to room temperature or heat slightly in a low oven before serving. The cooked cauliflower will keep for about 3 days in the refrigerator.
Ratings
4
out of 5
201
user ratings
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Cooking Notes
ET
Love this unusual frittata. The second time I made it, I only steamed the cauliflower for four minutes then coarsely chopped the firmer florets for more texture. Served warm with salad and hot sauce for dinner, then the leftovers cut into chunks with sardines and sliced apples for a picnic lunch the next day.
Kevin Osinski
I roasted the cauliflower in the same baking dish I used for the frittata. 30 min at 425. I added the onion after 10 min and the garlic after another 5. I then reduced the oven temp to 350 to finish the dish.
KW
This was quite interesting. For a bit more heft, along with other vegs I added one large russet potato, microwaved til half done then cut up into bite size pieces and sauteed crispy in olive oil. Overall outcome not a lot different from a standard Spanish tortilla, but the caraway seeds and parsley were a nice note. Also, the baking made a difference, vs just cooking in stove-top skillet --- more cake-y than usual omelet. It was easier in the oven though, no flipping.
quaasam
Nice and easy. Needs a bit of turmeric to enliven the dish. Serve with a tomato and cucumber salad.
IA
This was great! I added some water to the whisked eggs to make it more fluffy and less dense. I also added significantly more herbs and spices than what is suggested, otherwise it seems like it would be quite bland. I added some paprika to the top before placing in the oven to give it a nice browned look! Would pair really well with feta/red pepper paste.
Sarah W
I would increase the spices and harissa- it would be great for brunch but for dinner it was just a touch bland.
Kate
Thanks for the ideas - I added a microwaved, cubed, russet potato, fried first in the cast iron skillet I used to bake the frittata. Also upped the harissa slightly and added a bit of turmeric. I was tempted to roast the cauliflower but figured the soft texture of the boiled, mashed cauliflower was part of the plan. I thought it was really tasty.
Chrishpl
Took lots of liberty with the original recipe as per comments. Diced russet potatoes and roasted them with the cauliflower at the 425 degrees, adding onion and garlic per suggestions. Used up rest of my harissa, which ended up being a little spicier than why my 15yo son likes (I *loved* the touch of spice) but - he did go for second helpings, so it couldn't have been *that* bad!. Served with sour cream. Loved the caraway. Will def. make again!
PeeDee
So many recipes start with "pre-heat the oven to × degrees". In this recipe there is at least a 1/2 hour of prep before the fritatta goes in the oven. My gas oven takes 5 minutes or so to get to 350. Why waste all that gas on an empty oven? Is the convention of step 1 being pre-heat the oven just an artifact of the era when we didn't think of the wasteful use of fossil fuels or energy? Or is there a good reason I don't understand?
Erik B
Good, but underseasoned. I added about twice as much parsley, 1 tsp of turmeric, coriander, and cumin.
Frankie
This is delicious! I tripled or quadrupled the garlic and used cilantro rather than parsley.
Peter Bailey
Sorry, but, this was very boring. Perhaps it needed more harissa. It just had no zip at all.
SteveD
Followed the recipe by the letter the first time as is my tradition, and wish I hadn’t. Other reviewers’ notes that this is dense and bland are spot on. Overcooking and then ricing the cauliflower as instructed removes the vegetable’s flavor. The other issue may be the harissa; I used a dry spice blend from a great Lebanese market, but it may not have been as intense as paste. The only flavor that emerged was caraway, and a rye-bread tasting egg dish doesn’t evoke North Africa, to me.
PeeDee
So many recipes start with "pre-heat the oven to × degrees". In this recipe there is at least a 1/2 hour of prep before the fritatta goes in the oven. My gas oven takes 5 minutes or so to get to 350. Why waste all that gas on an empty oven? Is the convention of step 1 being pre-heat the oven just an artifact of the era when we didn't think of the wasteful use of fossil fuels or energy? Or is there a good reason I don't understand?
Chrishpl
Took lots of liberty with the original recipe as per comments. Diced russet potatoes and roasted them with the cauliflower at the 425 degrees, adding onion and garlic per suggestions. Used up rest of my harissa, which ended up being a little spicier than why my 15yo son likes (I *loved* the touch of spice) but - he did go for second helpings, so it couldn't have been *that* bad!. Served with sour cream. Loved the caraway. Will def. make again!
Katie
Delicious and went together quickly!
Kate
Thanks for the ideas - I added a microwaved, cubed, russet potato, fried first in the cast iron skillet I used to bake the frittata. Also upped the harissa slightly and added a bit of turmeric. I was tempted to roast the cauliflower but figured the soft texture of the boiled, mashed cauliflower was part of the plan. I thought it was really tasty.
Chester
Pretty delicious. Next time I would be more generous with the salt and harissa. I cooked in a nine inch cast iron for 30 min and came out at a good point. Also curious what dropping a handful of sliced cherry tomatoes on top would do.
Chuck
Was a bit bland the first time, but added some chopped linguica the next time, which really punched up the flavor. The linguica substituted for the oil in step 3, heated until the oils started coming out, then added the onions as above.
IA
This was great! I added some water to the whisked eggs to make it more fluffy and less dense. I also added significantly more herbs and spices than what is suggested, otherwise it seems like it would be quite bland. I added some paprika to the top before placing in the oven to give it a nice browned look! Would pair really well with feta/red pepper paste.
Kevin Osinski
I roasted the cauliflower in the same baking dish I used for the frittata. 30 min at 425. I added the onion after 10 min and the garlic after another 5. I then reduced the oven temp to 350 to finish the dish.
Sarah W
I would increase the spices and harissa- it would be great for brunch but for dinner it was just a touch bland.
quaasam
Nice and easy. Needs a bit of turmeric to enliven the dish. Serve with a tomato and cucumber salad.
ET
Love this unusual frittata. The second time I made it, I only steamed the cauliflower for four minutes then coarsely chopped the firmer florets for more texture. Served warm with salad and hot sauce for dinner, then the leftovers cut into chunks with sardines and sliced apples for a picnic lunch the next day.
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