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
- 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.
- 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.
- 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.