Mini Cauliflower Frittatas

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Anyone else obsessed with cauliflower lately? It seems to be all the rage and I completely understand why! If this take on the classic fritata doesn’t get you hooked on cauliflower then I don’t know what will. These little guys are light, fluffy and the perfect bite-size. Yet another hors d'oeuvre that will impress your dinner guests!

MINI CAULIFLOWER FRITTATAS

  • 1 head cauliflower

  • 2 eggs

  • 1 clove garlic

  • ⅓ cup almond flour

  • 2 tbsp. avocado oil

  • Salt & pepper to taste

  • Avocado oil spray

First, preheat oven to 375 degrees. Rough chop cauliflower. Place cauliflower and garlic into food processor and blend finely -- but not too runny. Add your eggs into a food processor and whip. In a mixing bowl, combine blended eggs, cauliflower and garlic with almond flour. Combine together until you get a dough-like substance and set aside. Line baking sheet with parchment paper. Spoon the fritata mix onto baking sheet then pat into cake-shape. Bake until golden.

SUN-DRIED TOMATO PESTO

  • 7 oz. sundried tomatO

  • ⅓ cup pine nuts

  • 1 bunch basil

  • 1 cup olive Oil

  • Salt and pepper to taste 

Combine ingredients in a food processor and blend together. Top cauliflower almond fritatas with pesto. Garnish with cherry tomatoes and chiffonade basil.

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PRO TIP: Make some extras as you prepare for your gathering. They are perfect for a little snack 😉

Enjoy!