Cauliflower and cheesy frittata 12.02.2012

This is an Ottolenghi recipe. Straightforward, but amazingly tatsy.


  • 1 cauliflower, cut into large florets
  • 6 eggs
  • 4 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sweet smoked paprika
  • 3 tbsp chives, finely chopped
  • 150g smoked scamorza (mozarella), grated (include the skin for extra flavour)
  • 50g mature cheddar, grated
  • Salt and pepper
  • 2 tbsp olive oil


Ottolenghi recommends using smoked scamorza – smoked mozarella (which you can get at La Lateria in Melbounre), but I made it with normal mozarella and it was excellent.

In a large saucepan of boiling, salted water, simmer the cauliflower until semi-soft, then drain and dry.

Preheat the oven to 190C/375F/gas mark 5.

Break the eggs into a large bowl, add the crème fraîche, mustard and paprika, and stir to combine – make sure the eggs and crème fraîche are well blended. Stir in the chives and three-quarters of the cheese. Season generously.

In a large, oven-proof frying pan, heat the olive oil and fry the cauliflower until golden brown on one side – about five minutes.

Pour in the egg mixture and, using a fork, spread out the cauliflower evenly in the pan. Cook on moderate heat for about five minutes, scatter the remaining cheese on top and carefully transfer the pan to the oven.

Cook for 10-12 minutes longer, or until set.

Remove from the heat, cut into wedges and eat immediately with a peppery green salad.

Serves 4 folks

File under vegetarian dinner

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