With the change of seasons, I am back to roasting vegetables…most often than not I am roasting cauliflower. I love it! I also found a new spice in my spice drawer – Penzey’s Chili 9000. I have no idea why I have this spice and how long I have had it – but when I started using it I was glad I did! To me, it’s a cross between chili powder and curry – yum!!!
Separate all of the florets and drizzle a healthy amount of olive oil over them. Then, I sprinkle salt, pepper, garlic powder, onion powder, and Penzey’s Chili 9000. Don’t be shy about about the spices – the more spice, the more flavor. Then, I bake them at 425F until they are nicely browned (a little black) and crispy – roughly 30 minutes.
My kids are not as big of fans of roasted cauliflower as I am, so I usually steam a separate batch for them. Yep – I make two separate veggies – but they are veggies and if that’s what it takes to get my kids to eat them, then I’m all for it! But, this leaves leftover roasted cauliflower because a woman’s digestive system can only handle so much 🙂
The next morning – grab your roasted cauliflower, an egg (thought I would use 2, but 1 was enough), red onion, and parmesan cheese. While you’re at it, grab your spices again – did I mention not to be shy about your spices?
I cut the cauliflower up into tiny pieces, but you could mash, process, whatever you prefer. Then, throw in your parmesan cheese to your liking. I used about 2 Tbsp. Add your diced red onion and crack in your egg. Mix well. Heat a small pan with a Tbsp EVOO and pour this decadent mixture in.
I was concerned that this would be too soupy, but it turned out perfectly while it cooked. Oh, and please ignore the burn marks on the pan, I didn’t trust the manufacturer’s warning about using Pam – apparently not a good idea 😦
Once it cooked for a while and firmed up, I flipped this frittata over and cooked it some more. Much easier than I thought it would be. Then, it was ready. I added some strawberries to make the picture look nice, but it was a really nice combination with the frittata -an extra bonus for me!
So, there you go – roasted cauliflower two ways – enjoy! I did 🙂