Sunday, October 23, 2011

Cauliflower and Feta Omelet

I'm going through a bit of a cauliflower phase right now.  Every time I go to the farmers' market I end up picking up some more cauliflower, or I have to talk myself out of doing so.   I keep waiting for broccoflower/Romanesco broccoli to show up but I never see it.  A few weeks ago one of the vendors there told me they should have it in 2 weeks, but no such luck.  So I picked up another head of cauliflower today and we decided to use some of it today for this omelet, but save some later for roasting.  The reason we made this omelet tonight is that one of our best friends was visiting for the weekend and we gorged ourselves all weekend on Asian food - ramen, soba, yakitori and Fatty Crab.  We also had bagels, lots of cookies and chocolate.  I needed to reboot my system with some veggies and I didn't want to spend a lot of time in the kitchen.  So we made an omelet with the cauliflower, plus some parsley and free-range eggs, all of which came from the farmers' market.

This omelet is really easy and really filling.  It also cooks up in a flash.  Neither Alex nor I was particularly hungry this evening for dinner so we shared the omelet and that was plenty for both of us.  We were originally going to make a beet salad with it, but once we ate the omelet we decided to save the beets for tomorrow night.  Since the omelet is so simple, you really have to like the ingredients that go into it.  If you're not a fan of cauliflower, feta or parsley, don't bother.  You could try it with another type of cheese - maybe some romano cheese that you grate into the omelet while it is setting, rather than just sprinkling it over the top once you remove it from the pan.  Or you could season the cauliflower with some garlic and smoked paprika and take it a more Spanish direction with manchego.  There are a lot of options if you want to adapt the recipe to your own preferences.  I thought that sometimes the feta overwhelmed the rest of the dish, whereas Alex found the parsley a little overwhelming.  Both ingredients have pretty intense flavors so if you get a big old bite full of parsley or feta it can be a fairly serious jolt.  It's not necessarily a bad thing, but I think if I make the omelet again I will probably play with the proportions a little and try different cheeses and/or herbs.

Recipe after the jump!

Cauliflower and Feta Omelet
February 2008
    5 large eggs
    2 1/2 tablespoons extra-virgin olive oil
    1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
    1 garlic clove, minced
    1/2 cup crumbled feta (2 ounces)
    1/4 cup packed flat-leaf parsley leaves
      Beat eggs with 1/4 teaspoon salt.

      Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.  Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. 

      Slide out onto plate and sprinkle with feta and parsley. Serve.

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