Stuff My Kid (Mostly) Eats
Now before you go saying: “Whaaaaatever! There’s no way her toddler eats that! My kid would never eat roasted cauliflower!” Well, she didn’t, not technically. She ate the entire slice of frittata that I gave her, yet somehow managed to ferret out every little piece of cauliflower in it. At the end of the meal, there was a very sad looking pile of mutilated white stuff at the edge of her plate which she pointed to and firmly said “NO!” So there it is. That is my disclaimer. My kid doesn’t eat everything! At any rate, the meal was great, my husband and I loved it, and you could easily substitute the cauliflower for another vegetable that won’t cause a juvenile uprising at the dinner table. (Recipe slightly adapted from Fine Cooking.)
Roasted Cauliflower and Goat Cheese Frittata
The beauty of this dish is that the ingredients can be adapted to fit your taste, AND it works well for breakfast, lunch, or dinner!
Roasted Cauliflower and Goat Cheese Frittata
- 1 small red or yellow onion, halved and thinly sliced lengthwise
- 2 Tbsp. distilled white vinegar
- Kosher salt
- 2 cups cauliflower florets (about ½ small head), cut into 1-inch pieces, or 2 cups of another favorite vegetable
- 2 Tbsp. plus 2 tsp. olive oil
- Freshly ground black pepper
- 8 large eggs
- 2 Tbsp. chopped fresh herbs (oregano, thyme, parsley, dill, etc.)
- ½ tsp. whole-grain mustard
- 2 Tbsp. unsalted butter
- 6 oz. fresh goat cheese, crumbled, about 1 ½ cups, or 6 oz. of another cheese of your choosing (Oh, I just love alliteration!)
Position a rack about 6 inches from the broiler and heat the broiler on high.
Combine the onion, vinegar, and ½ tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.
Meanwhile, on a large rimmed baking sheet, toss the cauliflower (or another vegetable) with 2 tsp. of the oil, ½ tsp. salt, and ¼ tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.
Reposition rack in the center of the oven and set the oven to 400°F.
Whisk the eggs, herbs, mustard, ½ tsp. salt, and ½ tsp. pepper in a medium bowl.
Heat the remaining 2 Tbsp. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3 minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the cheese on top and bake until the eggs are set in the center, about 10-15 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.
Sidekick: Serve with a crisp dry white wine like a Chablis, or an Italian dry white like a Soave or Gavi di Gavi.
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