Tunisian Style Baked Cauliflower Frittata Food

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TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

2022-04-02



Tunisian Style Baked Cauliflower Frittata image

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.

Provided by Martha Rose Shulman

Categories     easy, lunch, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 11

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.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 3 grams, TransFat 0 grams

TUNISIAN HARISSA

2020-03-04



Tunisian Harissa image

This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

Provided by Asma Khalfaoui

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h

Yield 192

Number Of Ingredients 5

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.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg

CAULIFLOWER AND BROCCOLI TORTINO ( FRITTATA)

2009-04-29



Cauliflower and Broccoli Tortino ( Frittata) image

A simple frittata recipe for when cauliflower is in season. easy to make and looks so colourful when cut.

Provided by Wild Thyme Flour

Categories     Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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.

Nutrition Facts : Calories 448.4, Fat 36.2, SaturatedFat 13.4, Cholesterol 270.5, Sodium 792.5, Carbohydrate 15.9, Fiber 4.7, Sugar 6.5, Protein 18.4

Top Asked Questions

  1. How to make the Best Baked Tunisian eggplant and pepper frittata?
    For the baked tunisian eggplant and pepper frittata Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes.
  2. How do you cook a frittata in Tunisia?
    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.
  3. How to cook cauliflower in oven with olive oil?
    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.
  4. What is an authentic frittata?
    In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator. Featured in: Calling All Cauliflower .

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10 BEST CAULIFLOWER FRITTATA RECIPES - YUMMLY
2022-04-02Sautéed Cauliflower Frittata with Thyme Food and Wine florets, unsalted butter, toast, dry bread crumbs, onion, cauliflower and 8 more Roasted cauliflower frittata with garlic and parsley breadcrumbs Delicious.
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