If you’ve ever been to a fancy cocktail event, you’ve probably tried to make a meal of those hors d’oeuvres that get passed around—and failed miserably, only to return home hungry. The next time that happens, try whipping up this filling, fiber-rich roasted cauliflower omelet from Jesse Schenker, the chef behind NYC restaurants Recette and The Gander. Watch the video above for a visual guide, then follow the below recipe for a simple, satisfying meal.
Roasted Cauliflower Frittata
1 large heirloom tomato, diced
1 shallot, sliced thin
1 bunch cilantro, chopped
1 large handful arugula
1 pinch smoked paprika
1/2 cup cauliflower, chopped
1 ball burrata
2 cups extra virgin olive oil
- Preheat oven 375 degrees F. Combine tomato, shallot, arugula, and cilantro in medium mixing bowl. Season with paprika, salt, and pepper.
- In a nonstick pan, toss cauliflower with oil to coat; roast cauliflower for 20 minutes or until golden brown. Remove cauliflower from oven, and rest on rack to allow any excess oil to drain.
- In a separate bowl, beat 4 eggs to a soft consistency. Combine eggs, spoonfuls of burrata, and cauliflower in the nonstick pan. Bake in oven for 8 to 10 minutes or until done to your liking.
- Remove pan from oven, and slide frittata onto cutting board. Spoon tomato mixture over top to your liking. Season with salt, pepper, and a drizzle of olive oil.