Spanish cauliflower omelette
Spain on a Fork · ♥ 1.4K likes · 32.2K views · 9 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
- sea salt (for the water)
- 450 g cauliflower
Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.
Salting the water and prepping the cauliflower
Remove the cauliflower's outer leaves, quarter the head, trim the stem and cut into evenly sized florets; rinse in a colander under cold water.
Boil the florets 4 to 6 minutes until a toothpick or fork goes in with some resistance; overcooked, it turns mushy.
Finely chop the onion and roughly chop the garlic.
- 1 whole onion
- 4 cloves garlic
- 6 whole eggs
- 2 tbsp fresh parsley
- sea salt
- black pepper
Whisk the eggs in a large bowl with the parsley, a little sea salt and black pepper.
Once cool enough to handle, spin the cauliflower dry in a salad spinner (or pat dry with a dishcloth).
Drying the cauliflower
- 30 ml extra virgin olive oil
Heat the 11-inch non-stick pan over medium with 30 ml olive oil; after a couple of minutes add the onion and garlic and sauté, stirring continuously, 3 to 4 minutes until translucent.
Add the cauliflower and sauté 3 to 4 minutes more; season with sea salt and black pepper.
- 15 ml extra virgin olive oil (for the omelette)
Heat the same pan over low-medium with 15 ml olive oil; after a couple of minutes pour in the egg mixture in a flat, even layer and cook 3 to 4 minutes.
Cooking and flipping the omelette
Run a spatula around the edge, invert onto a plate slightly smaller than the pan, slide back in and cook 3 to 4 minutes more until set, compacting the edges toward the center for a rounded edge.