Pan-seared cauliflower folded into smoky, cheesy eggs and baked into a perfectly golden frittata.
Why You'll Love Cauliflower Frittata
It's quick, unfussy, and always a crowd-pleaser. A great way to use up cauliflower and leftover cheese-plus it reheats beautifully.
Tips and Tricks
- Use a nonstick or well-seasoned cast iron pan to avoid sticking.
- Don't skip the rest period-it helps the frittata hold its shape when slicing.
Variations
- Swap cauliflower for broccoli or roasted sweet potato.
- Add sautéed leeks, spinach, or mushrooms for a veggie boost.
Substitutions
- No crème fraîche? Sub Greek yogurt or sour cream.
- Swap cheddar for gruyère, fontina, or goat cheese.
Best served with
- Light arugula salad, hot sauce on the side, or toasted sourdough.
How to Store Leftovers
- Store slices in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven or toaster oven until warmed through.
Common Questions
Can I make this ahead of time?
Yes! Bake it the night before and serve warm or room temp the next day.
Can I freeze this frittata?
Not recommended-the texture of the eggs and cauliflower gets watery after freezing.

Cauliflower Frittata
Pan-seared cauliflower folded into smoky, cheesy eggs and baked into a perfectly golden frittata.




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