Cauliflower & Chorizo Frittata [Watch Video]
½ head cauliflower, florets separated and halved
¼ cup cilantro
2 scallions, chopped
4oz fresh mozzarella, ½” cubes
4oz freshly grated parmesan cheese
1 tbsp dijon mustard
1. Break down cauliflower.
2. Show how to separate florets.
3. Prepare ingredients: garlic, chorizo, cilantro, green onions, and cheese.
4. Steam florets.
5. Saute chorizo and garlic, remove from pan.
6. Saute cauliflower.
7. Scramble eggs, add rest of ingredients to eggs (except for 1/3 of the cheese)
8. Add egg mixture to pan, and move around to make even. Top with remaining cheese.
9. Cook five minutes on the stove, then move to oven (375) for 10 more minutes.
- Most common is white, but purple, green, and even yellow varieties are available.
- Why is it called cauliflower? Because it’s actually a flower that hasn’t yet developed.
- Has a neutral taste so it can take on a lot of different flavors.
- Available pretty much year round. Most come from California where it can grow 10 mo. yearly.
- Orange cauliflower is also dubbed “cheddar” cauliflower, though it tastes nothing like cheese. Its flavor is mild, slightly sweet, and creamy. Purple cauliflower is mild and slightly sweet with nutty nuances.
- How to choose cauliflower: It should feel heavy for it size, and the leaves should look fresh and vibrant. Wilted leaves indicate an older head of cauliflower.
- Add lemon juice to water when boiling to maintain white color