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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I made this for a family reunion -- My extended family includes butchers who sell their beef to Michelin star restaurants, and who take pride in deriding vegetarian food as "not real meals". They all went back for seconds.
I served with a side of https://www.finecooking.com/recipe/roasted-romanos-and-tomatoes-with-tapenade (substituting green beans because the store didn't have romanos) and felt it was a really nice match.
The whole family came banging down my emails asking for the recipes.
Delicious, quick and easy. I made it with Romanesco. This is going in my favorites folder!
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