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    Home » Fall Recipes

    Cauliflower & Caramalized Onion Frittata

    Published: Apr 11, 2016 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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

    Angela Coleby
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    Ingredients
      

    • ½ head cauliflower cut into florets
    • 2 large onions peeled and thinly sliced
    • ¼ cup 25g Parmesan cheese
    • 6 eggs
    • ¼ tspn white pepper
    • ½ tspn salt
    • 3 tblspns olive oil

    Instructions
     

    • Preheat the oven to 220C/425F.
    • Toss the cauliflower in 1 tablespoon olive oil and place on a baking tray. Season with salt and pepper.
    • Roast for 15 minutes, then turn the florets over. Roast for a further 25 minutes until the cauliflower is golden.
    • Whilst the cauliflower is cooking, heat 2 tablespoons of olive oil in a 8 inch frying pan on a medium heat.
    • Cook for about 30-40 minutes, stirring occasionally until the onions are golden brown.
    • Add the roasted cauliflower to the frying pan along with the onions.
    • Beat the eggs in a bowl, season with the salt and pepper and stir in the Parmesan cheese.
    • Keep the frying pan on a medium heat and pour in the egg mixture.
    • 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.
    • Eat and enjoy!

    Notes

    Nutritional Info per quarter slice: 147 Calories, 8g Fat, 12g Protein, 7g Carbs, 1g Fibre, 6g Net Carbs
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

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    Reader Interactions

    Comments

    1. Elaine @ foodbod

      April 12, 2016 at 1:25 am

      Sounds lovely!

      Reply
    2. recipeboxgal

      April 11, 2016 at 8:30 pm

      This looks SO tasty!

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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