The smokiness here comes from smoked paprika.
It makes for a delightfully different take on a traditionally Italian way with eggs.
This is adapted from Yotam Ottolenghi’s richer version. I have substituted coconut milk for the cream and lessened the amount of cheese.
I cooked it long and slow on top of the stove and managed to brown the top with a manoevre described below…still no oven or grill!
1 small cauliflower (or half a big one)
6 eggs
4 tbsp coconut milk*
2 tbsp Dijon mustard
75 gm/2.5 oz grated parmesan +25gm/1oz more for the topping
2 tsp smoked paprika
Steam the separated cauliflower florets to just tender and set aside.
In a bowl whisk together the coconut milk, the paprika and the mustard.
Add the eggs and carefully whisk them in.
Mix in the parmesan and season with salt and pepper.
Heat the olive oil in a 26 cm (or 10 inch) frying pan. Brown the cauliflower in one layer on one side for a couple of minutes (no need to turn them to brown them completely).
Pour the eggy mix over the cauliflower–shake the pan a little to get an even distribution of cauliflower.
Cook the frittata on the lowest possible heat, using a heat diffuser if you have one, until there is just a small pool of liquid left on the surface.
To brown, simply slide the pan under the grill for a minute.
With no oven or grill available, I had to be bold!
I laid a flat plate, roughly the circumference of the pan, on top of the frittata then with my left hand on the back of the plate and holding the pan’s handle with my right hand I flipped the whole thing over, then slid the frittata back into the pan to briefly brown the top.
The challenge made me feel good–but I ran the risk of it all ending up on the floor!
I made the fennel and orange salad from my new cookbook, Healthy Eating for Life, to contrast the blousy smokiness of the frittata.
*The difference between coconut milk/cream and cream of coconut is fully explained here:
http://www.thekitchn.com/whats-the-difference-coconut-m-75446/
It looks like milk, it is NOT sweetened and it does NOT taste of coconut!
Robin Ellis 
Love coconut milk and cauliflower. Will be cooking this dish this weekend. Yum!
Definitely going to try this out!
As a vegetarian, I’m always thrilled when you do a meat free dish, and this one looks mouth watering.
It was a very brave move to flip a frittata! I thought you were going to tell us you had got your blow torch out to brown the top.
I thought of it–but couldn’t remember where it was!
Love the second photo. The fennel and orange salad is my favorite and what started my love affair with fennel!
Looks delicious.
Really look forward to trying this recipe. I have been using coconut milk a lot recently. And I love cauliflower and enjoy making frittatas so this looks like just the thing for me – thank you.
Oh Robin you are a very brave man, and this will be on the table over the weekend it looks delicious.
Hi Robin
I am having problems posting so sorry if you get 2 sets of this question.
Please do not post.
Are you planning any book signings in Washington D.C? Perhaps you have posted this already and I have missed the information.
Ann
Busboys and Poets in Arlington–4pm Sunday, March 2nd–a “pop-up” event.
See you there Ann!
4251 S Campbell Ave
Arlington, VA 22206
Shirlington
busboysandpoets.com
Hi Robin,
Sadly I will not be able to come to the “pop up” event. March 2 is my son, David’s birthday (29th) so I will be celebrating with him.
I look forward to reading of your adventures with Meredith during your visit to the states. Hopefully, in the future I will be able to meet you and Meredith again,
Ann
Sorry to hear you won’t be there, Ann. David’s birthday is the priority. Many Happy Returns, David! A un de ces jours, Ann!