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Compliments of: Adam’s Reserve Cheddar

Serves: 4-6 people


  • ½     Cauliflower head, cut into bite size florets
  • 2 T  Extra Virgin Olive Oil
  • ½ t   Kosher Salt
  • 8       Eggs
  • ½ C Half & Half
  • ½ t   Kosher Salt
  • ¼ t   Fresh Ground Black Pepper
  • 2 T   Fresh Parsley, chopped
  • 1 C  Adams Reserve Cheddar, grated
  • 1 T   Butter


Toss the florets with the olive oil and sprinkle with the salt.

Transfer to a baking sheet and roast in a 450˚F oven for about 12 minutes or until tender and beginning to brown.

In a mixing bowl, whisk together the eggs, half & half, parsley, salt and pepper.

In a 10”, oven-safe sauté pan over medium-high heat, melt the butter then add the cauliflower and egg mixture, stir gently with a rubber spatula until the eggs just begin to thicken.

Sprinkle with the cheddar and put into a 350˚F oven. Bake for about 10 minutes or until fully set.  Remove from the oven and let rest for 5 minutes.  Slice and serve!