Name: Spiced Cauli Frittata
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 potato, chopped into small pieces; 1 tsp ground coriander; 1 small cauliflower (500 g/1 lb 2 oz), leaves and florets, chopped into bite-size pieces; 60 ml/2 fl oz/¼ cup milk; ½ tsp ground turmeric; 2 tsp cumin seeds; 80 g/3 oz Parmesan, finely grated; ½ small bunch of fresh coriander/cilantro, roughly chopped; 2 green chillies, sliced; salt and black pepper, to taste; 8 large eggs; vegetable oil, for cooking; 1 red onion, finely sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Meat Free Mowgli

By Nisha Katona

Published 2022

About

This gently spiced frittata makes a really substantial lunch and is great served with a simple dressed salad. It’s so versatile, the veg can be roasted ahead of time and you can swap in broccoli instead of cauliflower, or sweet potato instead of white potatoes, or swap cheese to dairy-free cheese if needed. You can even use leftover aloo ghobi to make it (for a classic aloo ghobi – potatoes and cauliflower – try the recipe in my previous book,