A satisfying combination of cauliflower cheese and fritatta so it has to be tasty.
A vegetarian one dish recipe, perfect to make in any tiny space but not easy to photograph!
I don’t use a lot of eggs or dairy in my cooking, Parmesan excepted, but this recipe uses both and is a cosy winter meal.
Portions: 2 generous or 3 average
Prep and Cook Time : Over an hour
Cookware: A medium-sized baking dish (I use a 30cm oval dish, 6cm deep) and small chopper
Oven: 180C / Gas 5
- 600g potatoes – unpeeled and cut into 2cm cubes
- 1 small cauliflower – cut into small florets
- 3 tbsps neutral oil
- 1 tsp smoked paprika (optional)
- 4 eggs
- 50g soft cheese
- 50ml milk
- 1 tsp Dijon mustard (or of choice)
- 75g strong cheddar, Parmesan or both – grated
- I slice bread – made into crumbs (optional if no chopper)
- parsley – to taste
Lightly oil the baking dish, place the potato cubes and florets into the dish, drizzle with a neutral oil and sprinkle with salt, pepper and paprika. Mix well. Bake for 30 minutes, turning halfway, until browned and cooked through.
Whilst your veggies are cooking, beat together the eggs, soft cheese, milk, mustard, half the cheddar and a pinch of salt.
In another bowl, mix the breadcrumbs, parsley and remaining cheddar.
If you can’t make breadcrumbs in your kitchen, simply combine the chopped parsley with remaining cheese to sprinkle over the dish towards the end.
Once the veggies are cooked, pour over the egg mixture and bake for 5 minutes. Then top with the breadcrumb/cheese mix and return to the oven for 3 minutes, depending on how firm you like your eggs and the depth of your baking dish.
With a knifepoint, check if the egg mixture is cooked to your liking. Do not over cooked as it will become dry and will continue to cook once out of the oven.
When ready, remove from the oven and leave a couple of minutes to set. The centre with naturally be softer than the edges.
I serve this delicious and wholesome bake with either green veggies or dressed leaves and tomatoes.