Sometimes I like to have breakfast for dinner. For years, I’ve made frittatas for weekend brunches, filling them with whatever veggies I have in the fridge. But I found this intriguing combination in Natural Grocers’s newsletter a few weeks ago and decided to try it out.
This yummy cauliflower turmeric frittata is slightly more complicated than the frittatas I usually make, and the recipe calls for twice as many eggs as I usually use. I altered the recipe by using my usual number of eggs for a two-person frittata. I also left out the cheese and used ghee instead of butter. The recipe below reflects those changes. You can find the original recipe here.
This makes a great weeknight supper, or of course, a hearty weekend brunch.
Meatless Monday: Cauliflower Turmeric Frittata
- 1 small red onion, halved and thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt, divided
- 2 cups 1-inch cauliflower florets (about half of a small head)
- 1 teaspoon turmeric powder
- 2 tablespoons plus 3 teaspoons extra-virgin olive oil
- Freshly ground black pepper
- 4 large eggs
- 1/2 teaspoon Dijon mustard
- 2 tablespoons unsalted ghee or butter
- fresh cilantro or parsley, finely chopped, for garnish (optional)
Put It Together:
- Combine the onion, vinegar and 1/2 teaspoon salt in a bowl and mix well. Set aside.
- In a large mixing bowl, toss the cauliflower with the turmeric, 2 teaspoons of oil 1/4 teaspoon salt, and black pepper.
- Preheat a 10-inch ovenproof skillet over medium heat. Add 1 teaspoon of oil and cauliflower, tossing once or twice, and cook until the edges are golden brown, 8-10 minutes. Transfer to a small bowl or plate and set aside.
- Whisk the eggs, mustard, 1/4 teaspoon salt and black pepper in the mixing bowl used for the cauliflower.
- Heat the remaining 2 tablespoons of oil and the ghee in the skillet over medium heat until the butter melts.
- Add the onion-vinegar mixture and cook, stirring occasionally, until most of the liquid has evaporated and the onion is beginning to turn dark golden brown, 5-8 minutes. Adjust the temperature accordingly to avoid splattering of hot oil.
- Once the onions are done, lower the heat to medium-low, stir in the cooked cauliflower, and stir to ensure the cauliflower and onion is evenly distributed; slowly pour in the egg mixture, tipping the skillet to distribute the egg mixture evenly.
- Cover and cook until the eggs are just set and there are no puddles of egg on the top. While the eggs are cooking, turn on your broiler.
- When the eggs are set (as above), put the skillet under the broiler for a few minutes to lightly brown the top surface.
- Remove from the oven. Slice into wedges and sprinkle with optional garnishes if you like.