The texture of this frittata is unreal: it’s got a silky smooth, cheesy texture, which is accented by the smokiness of the cheese and the paprika, and the crunch of romanesco cauliflower. Adapted from Yottam Ottolenghi’s Plenty.

Ingredients

• 2 romanesco cauliflower, cut into bit sized pieces
• 12 eggs
• 1/2 c creme fraiche or sour cream
• 4 T dijon mustard
• 4 t smoked paprika
• 6 T chives, finely chopped (we substituted sautéed green garlic here)
• 10 oz smoked scamorza, grated (This is a smoky Italian mozzarella, which you use with the rind. If you cannot find this cheese, you can use another smoky cheese.)
• 4 oz mature cheddar, grated
• salt and pepper
• olive oil

Instructions

1. Preheat oven to 375 F. Toss cauliflower with 1-2 T olive oil, and roast on a foil-lined sheet for 15-20 minutes, until it is slightly tender and just starting to brown.
2. In a large bowl, whisk the eggs until combined.
3. Add creme fraiche and dijon, and stir to combine.
4. Gently add paprika to the mixture, sprinkling as you mix. (If you add it all at once, it will form annoying clumps that you will have to break up with a whisk.
5. Add chives and 3/4 cheese to the bowl, season with salt and pepper, and set aside.
6. Transfer cauliflower to a large, oven-proof frying pan, and pour egg mixture over cauliflower, spreading the cauliflower and mixture evenly in the pan.
7. Cook the cauliflower-egg mixture for 5 minutes over medium heat, then sprinkle the remaining cheese over the top.
8. Carefully transfer the pan to the oven, and cook the frittata for 15 minutes, or until set.
9. Remove from oven and let stand for a few minutes before serving. Eat immediately.