Make this eggless cauliflower frittata, a vegan, low-carb recipe. Perfect for egg allergies or plant-based diets, it’s savory and satisfying.
Ingredients
- ½ small cauliflower about 300g, chopped into small florets
- ½ small onion finely chopped
- 1 garlic clove crushed
- 2 tbsp tapioca flour 15g
- 2 tbsp chickpea flour (optional, for extra binding) 15g
- ½ cup unsweetened almond milk 120ml
- Pinch of sea salt
- Pinch of white pepper
- Pinch of turmeric
- 1-2 tbsp extra virgin olive oil EVOO, for cooking
Instructions
Cook the Cauliflower: Chop the cauliflower into small florets. Place in a microwave-safe bowl with a splash of water, cover, and microwave on high for 5-7 minutes until tender. Drain thoroughly, then wrap in a clean cotton cloth and squeeze out as much water as possible. This step is crucial to avoid a watery frittata. Set aside.
Sauté the Aromatics: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and crushed garlic, sautéing for 3-4 minutes until softened and fragrant. Be careful not to burn the garlic.
Create the Base: Add the tapioca flour to the skillet, stirring to combine with the onion and garlic. Cook for 1-2 minutes to lightly toast the flour, then slowly pour in the almond milk, stirring constantly to avoid lumps. Add the sea salt, white pepper, and turmeric, mixing well.
Thicken the Mixture: Cook the mixture over low heat for 3-5 minutes, stirring frequently, until the water evaporates and the mixture becomes a thick, sticky paste. This texture is essential for binding the frittata.
Add the Cauliflower: Stir in the cooked, drained cauliflower, mixing thoroughly to combine. If the mixture feels too runny, add the chickpea flour (if using) and cook for an additional 1-2 minutes to thicken further. The dough should be cohesive but not overly wet.
Cool the Mixture: Transfer the mixture to a bowl and let it cool for up to 1 hour at room temperature. Don’t let it sit too long, as it may start releasing water again.
Cook the Frittata: Heat a few drops of olive oil in a small non-stick skillet (about 8 inches) over medium heat. Spread the cauliflower mixture evenly in the pan, pressing it down to form a flat, omelette-like shape. Cook for 4-5 minutes on one side until golden, then carefully flip (like you would a traditional omelette) and cook for another 3-4 minutes on the other side until fully set and golden.
Serve: Transfer the frittata to a plate and let it cool slightly. Serve warm with something green for freshness and color, such as a side of arugula, steamed spinach, or a sprinkle of fresh herbs like parsley. Enjoy the savory, omelette-like texture without the eggs.
