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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!
