Do I like cauliflower as much as the next guy? Well, no. It’s one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.
Here’s why: Used raw, it adds a bit of healthful yet stealthful heft to the eggs, and it takes a back seat to the better-smelling trio of quickly sauteed onion, garlic and mushrooms. I didn’t catch a single cauli-whiff during the frittata’s 25 minutes of oven time.
A scattering of crumbled feta on top browns and melts just enough to seal the deal. Was that a bit of cheese I just scooped up, or was it softened cauliflower rice?
I couldn’t quite tell — and that’s the point.
Mushroom and Cauliflower Frittata
3 or 4 servings, Healthy.
The original recipe called for fresh tarragon, which seems difficult for supermarkets to keep in stock at this time of year. So feel free to substitute fresh thyme instead, or stick with just parsley.