Sautéed Cauliflower Frittata With Thyme Recipes

CAULIFLOWER AND TOMATO FRITTATA WITH FETA

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.

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

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.

SAUTéED CAULIFLOWER FRITTATA WITH THYME

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.