Meatless Monday: Cauliflower Turmeric Frittata

This entry was posted on May 7, 2018 by Charlotte Bell.

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: 

  1. Combine the onion, vinegar and 1/2 teaspoon salt in a bowl and mix well. Set aside.
  2. In a large mixing bowl, toss the cauliflower with the turmeric, 2 teaspoons of oil 1/4 teaspoon salt, and black pepper.
  3. 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.
  4. Whisk the eggs, mustard, 1/4 teaspoon salt and black pepper in the mixing bowl used for the cauliflower.
  5. Heat the remaining 2 tablespoons of oil and the ghee in the skillet over medium heat until the butter melts.
  6. 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.
  7. 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.
  8. 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.
  9. When the eggs are set (as above), put the skillet under the broiler for a few minutes to lightly brown the top surface.
  10. Remove from the oven. Slice into wedges and sprinkle with optional garnishes if you like.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.