Cauliflower frittata (Frittata di cavolofiore)

From Eggs and Cheese: The Good Cook, Techniques and Recipes

Cookbook

Author(s): Time-Life Books

Page 122

Cuisine: Italian

Reviews

1 reviews, average rating 4.0 / 5

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wester

14 years ago

★ ★ ★ ★ ★ 4/5

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A basic recipe, but quite good. Cauliflower does well in a frittata.

The recipe says to cook the cauliflower until the butter has been absorbed. After about 10 minutes I still saw no sign of this and proceeded with the rest of the recipe, with good results. I do think halving the amount of butter won't do any harm.

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