SERVES 6 TO 8 · VEGETARIAN, GF, DF, VEGAN ADAPTABLE
One of my favorite frittatas is the Spanish tortilla española, which is a dense mixture of eggs and fried potatoes. This much lighter version replaces the greasy potatoes with nutritious cauliflower, one of my favorite vegetables. To make this egg-free and vegan, puree in a food processor 15 to 16 ounces of firm or extra-firm tofu in place of the eggs and combine with the other ingredients. Bake for the same amount of time.
2 tablespoons unrefined, cold-pressed, extra-virgin olive oil, plus more for pan
3 cups small cauliflower florets, thinly sliced
1 small onion, halved and thinly sliced
1 teaspoon sea salt
Freshly ground black pepper
2 garlic cloves, finely chopped
8 large eggs (see the headnote for a vegan version and Ask Pamela here for an all-whites version)
1 cup roasted red peppers, sliced (see here for how to roast peppers)
1 teaspoon smoked paprika, or more to taste
1. Preheat the oven to 375°F. Lightly grease a 9- or 10-inch pie plate with olive oil.
2. In a large, ovenproof skillet, heat the 2 tablespoons of olive oil. Add the cauliflower and onion and season with the salt and black pepper to taste. Cook over moderate heat, stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 minutes. It is very important that the cauliflower be tender.
3. Add the garlic and sauté until fragrant, about 1 minute. Remove from the heat.
4. Beat the eggs in a large bowl and stir in the cauliflower mixture, red peppers, and smoked paprika.
5. Pour into the prepared pie plate and bake for 40 to 45 minutes, or until the center is set and the edges are golden brown.
6. Alternatively, bake in a larger, ovenproof skillet for less time for a thinner frittata. Or cook gently over medium-low heat, covered, until slightly set on the bottom, 15 to 20 minutes, then transfer the skillet to the oven and broil until the top is slightly puffed and golden, 3 to 5 minutes. Let rest for a few minutes before serving.
TIP: Cauliflower is one of the most versatile vegetables as well as one of the most nutritious. A member of the cruciferous family, which also includes broccoli, bok choy, Brussels sprouts, cabbage, and kale, cauliflower is loaded with anti-inflammatory and anticancer compounds as well as a host of vitamins and minerals. Cauliflower supports brain and heart health and is very effective in detoxifying the body.