Servings: 4 to 6
Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.
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Delicious, quick and easy. I made it with Romanesco. This is going in my favorites folder!
Excellent! The combination of pickled onion and roasted cauliflower really works. Will definitely be adding this to the dinner rotation!
Excellent. In fact, best frittata I have ever had. Whod'da thunk cauliflower could be so flavorful. I had no fresh dill (this was made during the "storm-of-the-century" that never was) so I used 1/2 tsp dried. Our family was in agreement that we could reduce goat cheese to 4 or maybe 5ounces. Make it and enjoy! You won't be sorry.
The flavors in this frittata are delicious. My only issue is the cooking method/time sited in the recipe. I've cooked this twice, and both times the eggs remained VERY runny and uncooked. This last time, I kept it in the oven for over 20 minutes. And I still had to scoop it out like scrambled eggs and finish the cooking in the microwave. Even though the recipe did not say so, I wonder if I need to cook it a good bit on the stove top before finishing it off in the oven.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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