Going out for brunch is simultaneously always a great idea (yum!) and a slightly stressful experience for me. I’m usually more of a savory breakfast person, but whenever I see a menu full of fancy stuffed french toast options, various uniquely flavored pancakes, and other sweet brunch treats, I start to fret a bit. Occasionally, I choose a sweet option, but I think my most memorable brunch experiences are of the savory variety. Typing this right now has me thinking I should make plans to go to breakfast with someone ASAP.
If you’re hosting a brunch for your friends, enemies, cousins, sister-in-laws parents, coworkers, neighbors or the cashier at your favorite grocery store, this would be a nice dish. It’s very easy to prep and really tasty. It’s also a bit unusual without being completely esoteric. Cauliflower and eggs compliment each other quite well in this frittata. The finished product has a subtle smoky flavor thanks to smoked mozzarella and a few dashes of paprika. I don’t think the addition of a second cheese (hello, sharp cheddar) hurts either. This was good on day 1, and great on day 2.
1 head cauliflower, cut into 1″ florets
1/4C creme fraiche (alternate: greek yogurt)
2T dijon mustard
1T sweet smoked paprika
5oz smoked mozzarella, shredded (divided)
4oz aged sharp cheddar, shredded (divided)
2T olive oil
5 cloves garlic, minced
Preheat oven to 375. Grease a 13×9 pan. Set aside.
Bring a pan filled with water to a boil. Season with salt. Simmer cauliflower for 5 minutes, until partially cooked. Remove, drain, and pat dry. Set aside.
Whisk together eggs, creme fraiche, mustard, and paprika. Season with salt and pepper.
Add in 3/4 of the cheeses, and chives.
Heat olive oil in a pan over medium heat.
Add the par-boiled cauliflower and cook until golden brown, stirring occasionally.
Once golden, add in minced garlic. Cook for about 1 minute, until softened and fragrant.
Remove garlic-cauliflower mixture from heat and distribute evenly in the 13×9 pan that has been greased.
Pour the egg mixture over the cauliflower.
Top with remaining cheese.
Bake until eggs are set, about 15-20 minutes.
Remove from oven. Cool slightly and cut into squares.