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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Plenty by Yotam Ottolenghi Ingredients:
1 small cauliflower, cut into medium florets |
6 eggs |
4 tablespoons creme fraiche (or sour cream) |
2 tablespoons dijon mustard |
2 teaspoons smoked paprika |
3 tablespoons finely chopped chives |
5 ounces smoked mozzarella cheese, grated (including the skin for extra flavour) |
2 ounces sharp cheddar cheese |
salt and pepper |
2 tablespoons olive oil |
Directions:
1. Simmer the cauliflower in a large pot of boiling salted water for 4 to 5 minutes, or until semi-cooked. Drain and dry.
2. Preheat the oven to 375°F Break the eggs into a medium bowl. Add the creme fraiche, mustard and paprika and whisk well, making sure the eggs and creme fraiche are thoroughly blended. Now stir in the chives and 3/4 of the cheeses, and season well with salt and pepper.
3. Heat up the olive oil in ovenproof frying pan (I used a 10″ pan). Fry the cauliflower for 5 minutes or until golden brown. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on medium-low heat for 5 minutes.
4. Scatter the remaining cheese on top, then carefully transfer the pan to the oven and bake for 10-12 minutes, or until set.
5. Remove from the oven and let rest for 2 to 3 minutes before cutting into wedges. Eat immediately.
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