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This is a wonderful easy to prepare cauliflower recipe, perfect for your weekend brunch table.  It can be prepared a day in advance and served hot or cold with a side salad. Although with the long ingredients list it may appear intimidating, please give it a try. It is much easier to prepare this delicious dish than it looks.

Cauliflower and Potatoes Frittata – Vegetarian
Yields 6
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
  1. 1 head cauliflower
  2. 3 medium potatoes
  3. 6 free range eggs
  4. ½ cup of milk
  5. 2 tablespoons of whole-wheat flour or any other organic flour you have handy will do.
  6. sliced olives
  7. 1/2 teaspoon black pepper
  8. 1 teaspoon cumin
  9. 5 cloves of garlic crushed
  10. 1 teaspoon sea salt
  11. 1 teaspoon turmeric
  12. 1 teaspoon chili powder (optional)
  13. 3 tablespoons of olive oil
  14. A handful chopped coriander leaves
  15. For a richer taste and if you desire, you could add a handful or more of freshly chopped spinach, few anchovies, few chopped sundried tomatoes, parsley, thyme, marjoram and a little mint, but you can adjust it to what you have on hand or what sounds good with the rest of your meal.
  1. At the market, select a firm cauliflower  head with no yellow or brown spots on the surface. Place it upside down in a bowl with cold salted water and leave it for 15 min to make sure that any insects or harmful pesticides are removed. If you go for an organic cauliflower then off course, you should not worry about any pesticides or any other nasty chemicals.
  2. Trim the base of the cauliflower, removing the woody stem and green leaves and separate it into small florets.
  3. Peel the potatoes and cut it into half inch/1cm thick slices.
  4. Put them to boil in water for 10 min until “al dente” but not fully cooked, as they will go in the oven later. After 10 min, add the cauliflower florets and cook for another 5 min. Drain and set it aside.  Add the olives.
  5. Preheat the oven to 200 degrees Celsius and grease a deep pie baking tray (9 inch/23 cm, diameter) with olive oil.
  6. In a large bowl, whisk the eggs with the milk and flour until free of lumps. Add the rest of the ingredients and whisk thoroughly.
  7. Arrange the potato slices, cauliflower and olives in the baking dish. Pour in the eggs and shake the dish a little to distribute it evenly.
  8. Bake in the oven until set.. After 20 minutes in the oven, check and adjust your baking time accordingly until the frittata is set.
  1. Preferably use organic ingredients where possible.
the LITTLE big company https://www.thelittlebigco.com/
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