Why you should add cauliflower rice to a frittata, even if you don't like it
Do I like cauliflower as much as the next guy? Well, no. It's one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.
Here's why: Used raw, it adds a bit of healthful yet stealthful heft to the eggs, and it takes a back seat to the better-smelling trio of quickly sauteed onion, garlic and mushrooms. I didn't catch a single cauli-whiff during the frittata's 25 minutes of oven time.
A scattering of crumbled feta on top browns and melts just enough to seal the deal. Was that a bit of cheese I just scooped up, or was it softened cauliflower rice?
I couldn't quite tell - and that's the point.
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