Make batter: Combine chickpea flour, water, ¼ cup of olive oil, golden raisins and salt in a large mixing bowl. Stir to combine. Allow to sit while preparing vegetables.
Prepare cauliflower: Preheat the oven to 450 degrees. Cut cauliflower into florets then cut each floret in quarters so that each piece of cauliflower is smaller than bite sized. Drizzle a little vegetable oil over cauliflower and toss to coat each piece. Sprinkle the cauliflower lightly with a pinch of salt. Bake in a single layer on a baking sheet lined with parchment paper for 25-30 minutes or until edges are golden brown and cauliflower is tender. Remove from the oven. Reduce oven temperature to 350 degrees to bake the frittata.
Prepare onion: Dice onion in small ¼ inch pieces. Saute in a tiny bit of oil until clear in the middle and brown on the edges.
Add prepared cauliflower and onion to the frittata batter and gently fold the vegetables into the batter.
Pour into a parchment paper lined 9x13 baking pan. Bake for 45 minutes or until the top is toasty brown and a toothpick inserted into the middle comes out clean.
*For a rustic frittata: bake in a large cast iron fry pan. Be sure to use oil to grease the pan generously.
*To make mini frittatas: grease two -12 muffin tins with oil and pour batter into tins about ¾’s full. Reduce cooking time to 30-35 minutes.
Ingredients
Directions
Make batter: Combine chickpea flour, water, ¼ cup of olive oil, golden raisins and salt in a large mixing bowl. Stir to combine. Allow to sit while preparing vegetables.
Prepare cauliflower: Preheat the oven to 450 degrees. Cut cauliflower into florets then cut each floret in quarters so that each piece of cauliflower is smaller than bite sized. Drizzle a little vegetable oil over cauliflower and toss to coat each piece. Sprinkle the cauliflower lightly with a pinch of salt. Bake in a single layer on a baking sheet lined with parchment paper for 25-30 minutes or until edges are golden brown and cauliflower is tender. Remove from the oven. Reduce oven temperature to 350 degrees to bake the frittata.
Prepare onion: Dice onion in small ¼ inch pieces. Saute in a tiny bit of oil until clear in the middle and brown on the edges.
Add prepared cauliflower and onion to the frittata batter and gently fold the vegetables into the batter.
Pour into a parchment paper lined 9x13 baking pan. Bake for 45 minutes or until the top is toasty brown and a toothpick inserted into the middle comes out clean.
*For a rustic frittata: bake in a large cast iron fry pan. Be sure to use oil to grease the pan generously.
*To make mini frittatas: grease two -12 muffin tins with oil and pour batter into tins about ¾’s full. Reduce cooking time to 30-35 minutes.