March 14, 2012
Page 96, Ottolenghi
Cauliflower cake is what made me fall in love with Ottolenghi’s recipes and led to this lovely Year of Plenty project. I found it on Smitten Kitchen and fell in love with it’s savory goodness. You should definitely check the recipe out here http://smittenkitchen.com/2010/10/cauliflower-and-parmesan-cake/ . Well, tonight was a return to cauliflower goodness with Mr. Ottolenghi’s Smoky Frittata, a cauliflower and smoked mozzerella dish that uses crème fraîche in all the right ways (though I am not sure that there is a *wrong* way to use crème fraîche!). Delicious and smoky from both the smoked mozzerella and smoked paprika, I loved this frittata, but the cauliflower cake will always have my heart.
adapted from Plenty by Yotam Ottolenghi
1 small cauliflower, cut into medium florets
4 tbsp crème fraîche
2 tbsp dijon mustard
2 tsp sweet smoked paprika
3 tbsp chives, finely chopped
5 oz. smoked mozzarella
2 oz. strong cheddar
salt and pepper
2 tbsp olive oil
Preheat oven to 375 degrees F.
Simmer the cauliflower in a large plan of salted boiling water for only 4-5 minutes, until partially cooked. Drain and dry.
Add the eggs to a medium bowl along with the crème fraiche, mustard and paprika. Mix until thoroughly combined and season generously with salt and pepper. Mix in chives and ¾ of the cheese.
Heat a cast iron skillet over medium heat and add the olive oil. Cook until the cauliflower starts to turn golden brown.
Pour the egg mixture over the cauliflower and move the cauliflower around to make sure the eggs are incorporated evenly. Top with the remaining cheese and place the pan in the preheated oven. Bake until the eggs are set around 15 minutes. I browned the top quickly under a broiler.
Let cool for a few minutes, slice and serve.