Ingredients for Tunisian Style Baked Cauliflower Frittata Recipe
- Heads Cauliflower
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- 6 large eggs
- Salt & Freshly Ground Black Pepper
- 1/4 cup chopped fresh parsley
- Caraway Seeds
- Parmesan Cheese
- Water
- Fresh Ground Pepper
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How to Make Tunisian Style Baked Cauliflower Frittata Recipe
- Preheat oven to 350°F (175°C).
- Lightly oil a 2-quart casserole dish (earthenware or 9-inch cast iron skillet) with 1 tablespoon olive oil.
- Bring a large pot of salted water to a boil. Add 1 large head of cauliflower (about 2 lbs) and boil gently until very tender, about 15 minutes. Alternatively, steam the cauliflower for 15 minutes.
- Remove cauliflower from water, transfer to a bowl of ice water to stop the cooking process, and drain well.
- Cut the cauliflower florets from the stem and mash into small pieces using a fork (approximately 3 cups).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and cook, stirring occasionally, until softened, about 5 minutes.
- Add 2 cloves garlic (minced) and cook for 30 seconds. Remove from heat.
- In a large bowl, whisk together 6 large eggs.
- Season eggs with salt and freshly ground black pepper to taste.
- Stir in the mashed cauliflower, cooked onion and garlic, 1/4 cup chopped fresh parsley, 1 teaspoon ground caraway, and 1/4 cup grated Parmesan cheese.
- If using 1 teaspoon harissa paste, dissolve it in 1 tablespoon of water and stir into the egg mixture. Otherwise, stir in a pinch of cayenne pepper to taste.
- Pour the egg mixture into the prepared casserole dish.
- Bake for 40 minutes, or until the frittata is set and lightly golden brown.
- Let cool for at least 10 minutes before serving. Enjoy warm or at room temperature (traditional Tunisian style)!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
18g
Fat
15g
Carbs
4g
