Tunisian Style Baked Cauliflower Frittata Food

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Ingredients:

• 1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 8 eggs
• Salt and freshly ground pepper to taste
• 1/2 cup finely chopped parsley
• 2 teaspoons ground caraway seeds
• 2 tablespoons freshly grated Parmesan
• 1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne
• Freshly ground pepper

Steps:

• Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
• Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
• Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

TUNISIAN HARISSA

Ingredients:

• 11 ounces dried red chile peppers
• ¾ cup chopped garlic
• 2 cups caraway seed
• ½ teaspoon ground coriander seed
• 2 teaspoons salt

Steps:

• Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

CAULIFLOWER AND BROCCOLI TORTINO ( FRITTATA)

Ingredients:

• 4 eggs
• 250 g cauliflower, cut into florets
• 200 g broccoli, cut into florets
• 1 garlic clove
• 1 large onion, chopped
• 200 g mushrooms, quartered
• 120 g cherry tomatoes
• 50 g black olives, whole pitted
• 100 g grated Fontina cheese, grated
• 100 ml cream
• 2 anchovies, in oil
• parsley, chopped
• marjoram or oregano, chopped fresh if possible
• 1/2 teaspoon salt
• 4 tablespoons olive oil

Steps:

• Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.
• Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.
• Add the cherry tomatoes and olives and continue cooking 2 more minutes.
• In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.
• Add the onion mixture to the egg mixture and incorporate.
• Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak).
• Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.
• Cool to just warm before cutting and serving with a side salad.