food for thought

by michelle

cauliflower ricotta frittata

with 2 comments

Here’s a different version of cauliflower and cheese.

ricotta-cauliflower-frittata-2

Heat your oven to 180ºC (350ºF). Divide a small cauliflower into florets and slice 1 onion. In an ovenproof dish, toss them in some olive oil and season with salt, freshly ground black pepper and some grated fresh nutmeg. Add a bay leaf and roast in the oven until brown around the edges. Meanwhile, in a food processor blend 500g (17½ oz) of fresh full cream ricotta with 2-3 eggs, 2 tablespoons of sour cream, 50g (1¾ oz) of ground pecorino or parmesan cheese, 2 tablespoons of finely chopped parsley and salt and freshly ground black pepper to taste. When the cauliflower is cooked, remove it to a bowl and discard the bay leaf. Sprinkle some almond meal over the bottom of the oven dish. Place the roasted cauliflower and onion over the almond meal then spread the cheese mixture over the cauliflower. Sprinkle with another layer of almond meal and top with a tasty or easy-melt cheese. Bake in the oven until set and golden brown.

cauliflower-and-ricotta-frittata

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Written by michelle picker

January 18, 2015 at 6:09 am

2 Responses

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  1. Oh, that looks yummy–and I bet our 4-year-olds would eat it, too!

    Laura Agüera

    January 18, 2015 at 8:14 am

    • I’m trying this recipe today, but I made some small additions. I added one leek and diced chicken thigh meat. Now it’s a seriously hardy casserole! Thank you!

      Daniel Agüera

      February 3, 2015 at 7:44 am


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