Let me start off by saying this recipe is so ridiculously easy and delicious. Even if you don’t love cauliflower you’ll like this because it doesn’t taste like cauli. It’s a must try.
I didn’t have any intention of making this dish today but when I finished my client sessions this morning it was raining (yet again) and I decided to run into Whole Foods to pick up some food for today thru the weekend. Going to the grocery store without a list usually turns into a long-ish trip for me, I tend to roam around the store. So I wandered past the cauliflower and threw it into my cart along with 1 large leek. By the time I got home I was really craving this dish and have already eaten quite a bit of it! It can be eaten alone or used as a side dish with dinner. I’ve also put it into my salads for lunch.
Yummy Side Dish: Roasted Cauliflower + Leeks
Remove leaves and cut cauliflower stem off
Cut into quarters. I then cut again so the florets begin to break apart
Soak in water to clean and drain
Slice leek and clean, then dry on paper towel
Toss cauliflower with olive oil so it's evenly coated
Add in salt, pepper, garlic powder and oregano and mix
Place cauliflower on greased baking sheet (I put foil down with some olive oil greased over so it doesn't stick) and put into oven. Set timer for 20 minutes.
Put leeks in same bowl cauliflower was prepared in and add a touch of olive oil, salt and pepper
Once the timer goes off, move/flip the cauliflower around so it cooks evenly. Add the leeks to the baking sheet and put back in oven for another 20 minutes
Note: This recipe makes the veggies a bit charred and very yummy!
This was my first ever attempt at a frittata and it was really good, if I do say so myself 😉
You can change out the mix-ins but remember to cook (or sauté) them first so they don’t water it down (such as onions, tomatoes, zucchini etc).
Mushroom, leek + gruyère frittata
Heat butter or oil in 10 inch cast iron skillet over medium heat.
Sauté mushroom and leek slices until soft and lightly browned. Season with salt and pepper.
Beat eggs and milk together in a mixing bowl. Pour over mushrooms and leeks and sprinkle cheese on top. Let cook for 8 or so minutes until the edges are set and can separate easily from the side of the pan.
Place in oven for 10-15 minutes. It's done when the eggs are no longer runny and the center is firm. Do not overcook-- check 5 minutes before it's supposed to be done to play it safe.
Slice into wedges and serve.