Cauliflower-scallion frittata with harissa and feta from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 324) by Christopher Kimball

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Notes about this recipe

  • jenburkholder on July 30, 2024

    Due to the intended vegetable no longer being good when I went to make this, I substituted garden veg for the cauliflower - chard and a shredded zucchini. The rest basically the same, though my dill had gone to seed so I probably ended up a bit less. I am quite enjoying this for lunch and would repeat using cauliflower. Ample seasoning seems key though.

  • et12 on June 28, 2022

    Like previous reviewer, we felt this was good but not particularly memorable. I liked the crunchy texture of the cauliflower and the strong dill flavour but felt it could use more harissa. I used a light feta which didn’t stand up to the cooking process and didn’t have enough salt to season.

  • Zosia on January 03, 2022

    Good but not particularly special. You really must cut the cauliflower that small for it to cook through.

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