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Recipe : *** Cauliflower Omelette

Cauliflower Omelette
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Ready in
    40 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
The original recipe called for a sauce made from reduced bechamel sauce and cream. Here, puréed cauliflower has been substituted for the sauce. The omelet can also be served with any sauce.
 

Categories

Recipe's Ingredients

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  • ½ order puréed cauliflower
  • 4 extra-large eggs
  • fine salt freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon minced fresh chervil + for decoration
  • 130 g small cauliflower florets

  • Recipe preparation steps

  • 1
    If using the puréed cauliflower, prepare it first and keep warm.
  • 2
    Preheat oven to 400ºF.
  • 3
    Blanch the cauliflower florets in salted, boiling water until barely tender, about 3 minutes. Drain well.
  • 4
    Heat the butter in medium, nonstick frying pan over medium heat. Fry the cauliflower florets until golden.
  • 5
    Place the eggs in a bowl along with the salt, pepper and chervil. Beat the eggs with a fork until barely mixed and pour over the florets. Use the flat side of the fork to stir the eggs until they start to set. Even out the florets, smooth the top, and place the frying pan in the oven. Bake just until the top is set, about 3 minutes.
  • 6
    Slide the omelet onto a heated serving plate. Decorate the top with the puréed cauliflower and the chervil sprigs.
  • Ready !