Roasted Cauliflower and Gruyère Frittata

Gluten-free, dairy free, and vegan to boot!

Prep Time 20 minutes Total Time 1 hour Servings 4

Ingredients

•  3 tbsp olive oil plus more for the dish
•  1 small head cauliflower cut into small florets
•  1/2 tsp smoked paprika
•  salt and black pepper
•  6 large eggs beaten
•  1 1/2 cups whole milk
•  4 oz Gruyére grated
•  2 tbsp parsley leaves chopped
•  1 tbsp red wine vinegar
•  6 cups mixed greens

Instructions

1. Heat oven to 425° F. Oil a 9-inch pie plate. Toss the cauliflower with the paprika, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until browned and just tender, 15 to 18 minutes. Let cool for 5 minutes. Spread evenly in the pie plate.
2. Whisk the eggs, milk, cheese, parsley, and ½ teaspoon each salt and pepper in a medium bowl. Pour over the cauliflower. Bake until the top is golden and the custard is just set in the center, 25 to 30 minutes. Let cool for 5 minutes.
3. Whisk the vinegar, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss. Serve with the frittata.