Ingredients

The following ingredients have 4 Servings
  • 1/4 (about 250g) cauliflower, broken into florets
  • 1/2 tsp ground coriander
  • 1/3 cup (80ml) extra virgin olive oil
  • 6 eggs
  • 1/2 cup pure (thin) cream
  • 1/4 cup (20g) finely grated parmesan
  • 200g fresh firm ricotta or feta, drained, crumbled
  • 1/2 cup (35g) stale sourdough, roughly torn into large breadcrumbs
  • 1 garlic clove, finely chopped
  • 1 tbs finely chopped flat-leaf parsley

Instruction

  • Preheat oven to 200°C. Line a baking tray with baking paper. Arrange cauliflower florets on the prepared tray, scatter with ground coriander and season. Drizzle with 2 tbs oil and bake for 20-25 minutes until golden and caramelised. Remove from the oven and cool slightly.
  • Whisk eggs and cream together in a bowl, then whisk in parmesan and ricotta and season. Pour into a 21cm frypan and arrange roasted cauliflower in an even layer on top. Bake for 20-25 minutes until edges are golden and puffy and the centre is set.
  • While the frittata is cooking, place breadcrumbs on the tray used to roast the cauliflower and drizzle with remaining 2 tbs (40ml) oil. Bake on the bottom shelf for 10 minutes until golden. Remove from the oven and stir through the garlic, then return to the oven and bake for a further 2 minutes to cook the garlic. Remove from the oven and cool, then stir through the chopped parsley and season. Scatter breadcrumbs over the frittata to serve.