Cauliflower Frittata

1. 1

   Bring a large saucepan of salted water to boil.

2. 2

   Remove the tough stalks of the cauliflower.

3. 3

   Separate the florets and cook for 10 minutes in the boiling water.

4. 4

   Drain and cool.

5. 5

   Heat the oil in a skillet or nonstick pan.

6. 6

   Add cauliflower, salt, pepper and anchovies and saute over medium-high heat for a few minutes. Beat the eggs in a small bowl; add the capers and salt and pepper. Pour this mixture over the cauliflower.

7. 7

   Cook until the frittata is golden on the bottom.

8. 8

   Invert onto a lid, then slide it back off the lid into the pan and cook the other side.

9. 9

   Transfer the frittata to a serving plate and serve immediately.

No additional tips available.