cauliflower + kale fritatta

A few weeks ago, we had some good friends over for dinner. I was planning to make Yotam Ottolenghi’s Cauliflower Cake (which is divine!) but our friends were avoiding flour. I had some kale I wanted to use up, too, so I started searching the internet for just the right recipe. I never found it. Instead, I just made this. It turned out well! I recommend doubling the recipe in two pans so you have twice the food for the same effort! Nicely uses up a full head of cauliflower and kale too.

Cauliflower + Kale Frittata {GF and dairy free}

½ medium head cauliflower (about 1 1/4 pounds or 3 cups), trimmed and chopped into bite-sized florets
½ bunch of kale, de-stemmed and chopped - separate stems and leaves
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
½ cup finely chopped parsley
2 teaspoons ground cumin
1 teaspoon smoked paprika
Pinch of cayenne, if desired
Freshly ground pepper

one/ Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil until very tender, about 15 minutes. Drain the cauliflower and transfer to a bowl of cold water.

two/ Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion and chopped kale stems. Cook, stirring, until the onion and kale soften, about 5-7 minutes. Add in the garlic, and stir together for about 30 seconds.

three/ Preheat the broiler function on your oven.

four/ Add the cauliflower and kale leaves, and sauté until kale starts to wilt. Sprinkle veggies with spices and mix.

five/ Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Add a tablespoon of water and/or milk to increase the volume.

six/ Pour the eggs over the cauliflower and kale mixture. Spread the eggs evenly amongst the vegetables. Cook on low until the bottom starts to set.

seven/ Place pan under broiler until the top of the frittata is fully set and starting to brown.