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! You can also order these guys from my meal delivery service and have them delivered right to your door! Menu is available Sundays through Wednesdays.

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!