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)
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:
It looks like milk, it is NOT sweetened and it does NOT taste of coconut!