Brunch/ Frittata/ Gluten Free/ Low Carb/ Vegetarian

Cauliflower & Caramalized Onion Frittata

The sweetness of the onion in this frittata along with the nuttiness of the roasted cauliflower is just divine!   Great served warm with a salad but is equally delicious cold.   I always think that a frittata is a great dish when you want a no fuss dish that is easy to make and tasty to eat. This dish will not disappoint.

cauliflower frittata

 

To multi-task,  cook the cauliflower and onions at the same time.  I’ve also made this by throwing the cauliflower and onions together in a large frying pan and cooking slowly until both are golden.  Although just as nice, there’s something about roasting a cauliflower that gives it a nuttier taste.

I used Parmesan cheese but other cheeses would be as equally as tasty.  Perhaps Feta or Cheddar?

cauliflower frittata

This dish is rather a form of hunger torture as you make it though.  From the smell to the caramalised onions, to the roasted cauliflower.  It was nothing short of a miracle that both vegetables were added to the pan and not munched directly!

cauliflower frittata

 

Cauliflower & Caramalized Onion Frittata
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Ingredients
  1. 1/2 head cauliflower, cut into florets
  2. 2 large onions, peeled and thinly sliced
  3. 1/4 cup (25g) Parmesan cheese
  4. 6 eggs
  5. 1/4 tspn white pepper
  6. 1/2 tspn salt
  7. 3 tblspns olive oil
Instructions
  1. Preheat the oven to 220C/425F.
  2. Toss the cauliflower in 1 tablespoon olive oil and place on a baking tray. Season with salt and pepper.
  3. Roast for 15 minutes, then turn the florets over. Roast for a further 25 minutes until the cauliflower is golden.
  4. Whilst the cauliflower is cooking, heat 2 tablespoons of olive oil in a 8 inch frying pan on a medium heat.
  5. Cook for about 30-40 minutes, stirring occasionally until the onions are golden brown.
  6. Add the roasted cauliflower to the frying pan along with the onions.
  7. Beat the eggs in a bowl, season with the salt and pepper and stir in the Parmesan cheese.
  8. Keep the frying pan on a medium heat and pour in the egg mixture.
  9. Cook for about 5-7 minutes until the bottom is firm, then finish off under the grill for a further 7 minutes until the top is firm and golden.
  10. Eat and enjoy!
Notes
  1. Nutritional Info per quarter slice: 147 Calories, 8g Fat, 12g Protein, 7g Carbs, 1g Fibre, 6g Net Carbs
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2 Comments

  • Reply
    Elaine @ foodbod
    April 12, 2016 at 1:25 am

    Sounds lovely!

  • Reply
    recipeboxgal
    April 11, 2016 at 8:30 pm

    This looks SO tasty!

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