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🍳 Roasted Cauliflower Frittata with Paprika-Olive Chutney and Homemade Paprika Mayo

895 kcal · 30 min · 4 servings

Ingredients

• Cauliflower 1 pc.
• Salt pinch
• Olive oil 6 tbsp
• Olives, black 75 g
• Almonds, roasted and salted 55 g
• Leek 0.5 pc.
• Pointed pepper 3 pc.
• Pepper, black ground pinch
• Paprika, sweet 1.5 tbsp
• Eggs 9 pc.
• Parmesan 55 g
• Garlic cloves 1 pc.
• Egg yolks 2 pc.
• Mustard 1 tsp
• Lemon juice 1 tsp
• Sunflower oil 150 ml
• Chives, fresh 15 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius (top/bottom heat).
2. 2. Remove the outer leaves from the cauliflower and separate the florets from the core.
3. 3. Cut the larger florets in half or quarters.
4. 4. Place the florets on a baking sheet lined with baking paper.
5. 5. Season them with salt and 2 tablespoons of olive oil.
6. 6. Roast the cauliflower florets in the oven for 10 to 15 minutes.
7. 7. Remove them when they are lightly browned and soft.
8. 8. Pit the olives if they still contain seeds.
9. 9. Roughly chop the olives and the almonds.
10. 10. Clean the leek, wash it, and cut it into thin strips.
11. 11. Heat 2.5 tablespoons of olive oil in a pan.
12. 12. Sweat the leek in it for 2 to 3 minutes until translucent.
13. 13. Wash the pointed peppers, remove the core and seeds.
14. 14. Cut the peppers into pieces about 2 centimeters in size.
15. 15. Add the pepper pieces to the leek in the pan.
16. 16. Add the chopped olives and almonds.
17. 17. Season the vegetables with salt, pepper, and 1 teaspoon of paprika powder.
18. 18. Stir everything through and fry for another 2 minutes.
19. 19. Mix the finished chutney with the cooked cauliflower in a bowl.
20. 20. Crack the eggs and season them with salt.
21. 21. Whisk the eggs vigorously with a wire whisk.
22. 22. Add the egg mixture to the cauliflower mixture and mix everything well.
23. 23. Heat 1.5 tablespoons of olive oil in an oven-safe non-stick pan.
24. 24. Pour the frittata mixture into the hot pan.
25. 25. Let the frittata set over low heat for about 10 minutes.
26. 26. The center should still be slightly liquid while the edges become crispy.
27. 27. Place a large plate over the pan.
28. 28. Invert the frittata onto the plate.
29. 29. Peel the garlic clove and chop it finely.
30. 30. Finely chop the 4 almonds for the mayo as well.
31. 31. Place the garlic, almonds, 2 egg yolks, 1 tablespoon of sweet paprika powder, 1 teaspoon of mustard, some lemon juice, and a good pinch of salt into a tall container.
32. 32. Add sunflower oil.
33. 33. Emulsify the mayo slowly with a hand blender from bottom to top.
34. 34. The mayo is ready when it has a firm consistency.
35. 35. Wash the chives and shake them dry.
36. 36. Cut the chives into fine rings.
37. 37. Slide the frittata onto a serving board.
38. 38. Grate about 15 grams of Parmesan over it.
39. 39. Drizzle the frittata with some olive oil.
40. 40. Cut the frittata into pieces.
41. 41. Sprinkle the pieces with the chive rings.
42. 42. Garnish the dish with dots of paprika mayo.

Nutrition per serving

• kcal: 895
• Protein: 39 g · Fett/Fat: 72 g · Carbs: 18 g