Roasted Cauliflower Chickpea Frittata with Golden Raisins

AuthorAngela
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roasted cauliflower chickpea frittata
Yields12 Servings
 2 cups chickpea flour
 2 ½ cups water
 ¼ cup olive oil, plus an extra drizzle
 1 tsp salt
 1 small head of cauliflower
 1 medium onion
 ½ cup golden raisins
1

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.

2

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.

3

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.

4

Add prepared cauliflower and onion to the frittata batter and gently fold the vegetables into the batter.

5

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.

6

*For a rustic frittata: bake in a large cast iron fry pan. Be sure to use oil to grease the pan generously.

7

*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

 2 cups chickpea flour
 2 ½ cups water
 ¼ cup olive oil, plus an extra drizzle
 1 tsp salt
 1 small head of cauliflower
 1 medium onion
 ½ cup golden raisins

Directions

1

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.

2

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.

3

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.

4

Add prepared cauliflower and onion to the frittata batter and gently fold the vegetables into the batter.

5

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.

6

*For a rustic frittata: bake in a large cast iron fry pan. Be sure to use oil to grease the pan generously.

7

*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.

Roasted Cauliflower Chickpea Frittata with Golden Raisins

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