Individual Roasted Cauliflower and Baby Tomato Frittata

by Leah Halmagyi


  • ¼ head cauliflower, chopped
  • ¼ cup extra virgin olive oil
  • ½ tsp celery salt
  • 4 eggs
  • 1 tsp minced horseradish
  • 2 Tbsp grated Gouda
  • sea salt flakes and freshly-ground black pepper
  • cooking oil spray
  • ¼ cup baby tomatoes
  • 2 tsp picked thyme leaves


Preparation time: 5 minutes
Cooking time: 45 minutes
Serves: 4

1 Preheat oven to 180°C. Toss the cauliflower, oil and celery salt, then place in a lined oven tray and bake for 30 minutes, until golden. Set aside to cool.
2 Whisk the eggs, horseradish and Gouda, then season with salt and pepper. Sprinkle four individual 12cm pans with cooking oil and set over a moderate heat. Pour in the egg mixture, then top with cauliflower, tomatoes and thyme. Cook for 3 minutes, then transfer to the oven and bake for 3 minutes.