It is quite common to see cauliflower served with a cheese sauce. So a cauliflower and cheese frittata was an obvious choice. This is, of course, very similar to the broccoli and cheddar frittata made earlier.
A few comments: Remember to make the cauliflower pieces sufficiently small to work in the frittata. The 2 minutes of cooking seems to be about right–you want the cauliflower cooked but still firm. Finally, I included more cheese in this than in my other frittatas with cheese. I wanted this one to be really cheesy.
Cauliflower and cheddar frittata
1 heaping cup small cauliflower florets, 3/4-inch or less
1 cup shredded sharp cheddar cheese plus a little more for the top
Drop cauliflower florets in boiling water. Cook for 2 minutes. Drain.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the cauliflower and cheddar into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle on some additional cheese and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.