Ingredients:

  • 500g cauliflower head, cut into bite-sized florets
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 0.5 tsp sea salt
  • 8 large eggs
  • 150g Pecorino Romano cheese, freshly grated
  • 1 tbsp freshly cracked black pepper
  • 60ml heavy cream

Instructions:

  1. Preheat your oven to 375°F (190°C). Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add cauliflower florets and cook until tender-crisp and charred on the edges, approximately 8–10 minutes. Stir in minced garlic during the last minute.
  2. While cauliflower cooks, whisk together the eggs, heavy cream, freshly grated Pecorino Romano, and half of the black pepper in a large mixing bowl until combined.
  3. Push the cauliflower to the sides of the skillet. Add the remaining black pepper to the center with a small drop of oil and toast for 30 seconds until fragrant.
  4. Pour the egg mixture over the cauliflower. Use a spatula to distribute the florets evenly. Cook on the stovetop undisturbed for 3–4 minutes until the edges begin to set.
  5. Transfer the skillet to the preheated oven. Bake for 10–12 minutes until the center has a slight jiggle but is set and the top has puffed.
  6. Remove from oven and let the frittata rest for 5 minutes. Garnish with additional Pecorino Romano and black pepper before slicing.