Cauliflower and Spinach Frittata

29 Jan

Herbs, cauliflower, spinach, garlic. Is that how you spell heaven?

You know when you see something at the store, buy it, get really excited to use it and then leave it in the fridge and let it stare you in the face while you guiltily look away? That’s how it’s been with this monster cauliflower we bought. We’ve even taken it out of the fridge and gotten ready to cut it up only to put it back and save it for another day. Why? There is something about cauliflower that just prevents me (and apparently my roommate) from preparing it. It’s probably that it isn’t like a sweet potato or carrots in that I just chop. bake. eat. No, this takes effort and sometimes this little white veggie is left on the shelf while all the others come out to play. Not today, cauliflower, not today!

I really wanted creamed cauliflower with some cheddar cheese, the way I eat grits, but didn’t feel like mashing and boiling and working. I was skipping my workout to make food but at the same time trying to fool myself that I could make something quick and still make it to the gym before work. Clearly that didn’t happen. I was trying to think of something other than roasted vegetables because that has been the main item in every meal. Don’t get me wrong, I LOVE roasted veggies and eat them everyday (no lie), but I had had them earlier that day and wanted something a little more.

Enter the cauliflower frittata.

This guy was packed with herbs, garlic, and spinach. How could I resist the calling? Plus, the hardest part was peeling the garlic. If there is one thing I’m all about, it’s simplistic preparation. Well, except for the times when I make everything really complicated. Lets not focus on that right now. If you’re feeling chilly, hungry, and all around a little grumps, this is sure to put a bright spot in your day. Only, don’t take a nap right after you eat it because when you wake up and realize you have to go to work you’ll forget all about the sunshine the frittata brought you.

Chedda!! Don't forget to add the cheese. Thanks.

Cauliflower and Spinach Frittata

  • 2 tbs extra virgin olive oil
  • 2 cups cauliflower, cut into bite sized florets
  • 1 cup spinach, cut thinly
  • 6 cloves garlic, crushed whole
  • 3 large eggs
  • 1/2 heavy cream or milk
  • 1/4 packed minced fresh herbs- for example parsley, thyme, basil, rosemary
  • zest of 1/2 a lemon
  • salt
  1. Preheat oven to 350.
  2. Heat a 6 inch well-seasoned cast iron skillet over high heat. Add the olive oil, cauliflower, and some salt. Saute the cauliflower until tender. You should cook until you see it getting brown in many spots, getting a nice caramelized flavor. Add garlic towards the end.
  3. Remove the cauliflower and let cool. Meanwhile, saute the spinach for 1-2 min, until wilted. Combine it with the cauliflower.
  4. Whisk eggs, add in the cream/milk, 1/2 teaspoon of salt, herbs and lemon zest.
  5. Adding a little more olive oil (just a tad), put the cauliflower and spinach back in the pan and distribute evenly on the bottom. Add the eggs, gently shaking to distribute. Cook on a medium flame until eggs begin to set.
  6. Bake until fully cooked-15 to 30 min, depending on how long you let it cook on the stove top. Cook until the eggs are done, not runny but not rubbery.
  7. Garnish with fresh herbs and enjoy.

Little servings of love

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One Response to “Cauliflower and Spinach Frittata”

  1. Cindy Hey January 29, 2010 at 8:41 pm #

    Are you going to fix all these yummies when you come out next month? Especially the butterscotch bars! I’m enjoying your blog and am going to send the link to Ann & Marla.

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