Recipe OF THE WEEK; Staying in.
1/2 head cauliflower, broken into florets
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 chorizo, chopped
8eggs 160g marinated goat's cheese
Handful of coarsely chopped parsley
Salad, to serve
Sourdough bread, to serve
Small handful of shaved parmesan, to garnish
1 Preheat oven to 200degC/400degF. Fill a saucepan with water and add the cauliflower florets. Bring to the boil and cook for 5-6 minutes, until the cauliflower is semi-soft. Remove from the heat and drain. Set aside.
2 Place a cast-iron skillet or ovenproof frying pan over low heat and warm the coconut oil. Add the onion, garlic and chorizo and cook until the onion is translucent.
3 In a bowl, lightly whisk the eggs, goat's cheese and parsley. Add the chorizo mix and break in the cauliflower florets.
4 Pour the mixture back into the skillet and cook over low heat for a couple of minutes to set the bottom of the frittata before placing the skillet in the oven for about 10 minutes, or until the eggs are set.
5 Allow the skillet to cool for a few minutes while you toss the salad and slice the sourdough bread. Serve with a sprinkle of shaved parmesan, and the salad and sourdough on the side.
The Farm Community by Emma & Tom Lane (Hardie Grant, PS20) Cauliflower, goat's cheese and chorizo give this dish a fab mix of flavours
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|Publication:||Sunday Mirror (London, England)|
|Date:||Feb 24, 2019|
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