Cauliflower and Smoked Mozzarella Frittata

 Frittata is a solidly reliable kind of dish.  Simple to prepare and endlessly adaptable, it’s great anytime of day.  You can serve it as a vegetarian main course, with a crisp green salad, or with sausage or ham at brunch.  This cheesy, smoky-flavored version is one of my favorites.  I used a good quality, locally-produced smoked mozzarella cheese, but if you have access to Italian scamorza affumicata, your frittata will be very special indeed. 

Cauliflower and Smoked Mozzarella Frittata
(serves 4 to 6)
1 small cauliflower, cut into medium florets
6 eggs
4 tablespoons creme fraiche (or full fat sour cream)
2 tablespoons Dijon mustard
2 teaspoons sweet smoked paprika
3 tablespoons finely chopped chives (or flat leaf parsley)
5 ounces smoked mozzarella (or smoked scamorza), grated
2 ounces mature cheddar, grated
salt and pepper
2 tablespoons olive oil
Blanch the cauliflower in a large pot of boiling salted water until tender-crisp (about 4 minutes).  Drain, rinse with cold water, and pat dry on paper towels.  Preheat the oven to 375F.  In a large bowl, whisk the eggs, creme fraiche, mustard, and paprika until thoroughly blended.  Stir in the chives and three-quarters of the cheeses and season with salt and pepper to taste.  Heat the olive oil in a large (10 inch, preferably nonstick) ovenproof frying pan.  Fry the cauliflower over medium-high heat until golden brown on one side.  Pour in the egg mixture and use a fork to spread the cauliflower evenly in the pan.  Cook on medium heat until set on the bottom (about 4-5 minutes).  Scatter the remaining cheese on top and transfer to the oven.  Bake for 10 to 12 minutes, or until the frittata is set and the top is lightly browned.  Remove from the oven and let rest a few minutes before cutting into wedges. (minimally adapted from “Plenty” by Yotam Ottolenghi)

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