We tried this recipe, http://cooking.nytimes.com/recipes/1014472-tunisian-style-baked-cauliflower-frittata except that instead of boiling or steaming the cauliflower, we used ½ head cauliflower that we had oven roasted the day before (tossed with 1 Tbsp olive oil, a few sprigs each marjoram and thyme, a dash of salt and pepper, and oven-roasted at 425 for 40 mins), following the roasting instructions here: http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini In lieu of harissa, we mixed ½ tsp tomato paste with ¼ tsp cayenne, then diluted with 1 tsp water (per the recipe). Instead of caraway seeds, we used a mix of celery seeds and cumin seeds. We found this frittata slightly under-seasoned, perhaps due to the absence of harissa and caraway seeds. We will try it again with no substitutes.
We served this frittata with Lebanese farmer’s salad: http://piglettedc.tumblr.com/post/114585960131/lebanese-farmers-salad-with-tahini-dressing (Dec. 2016)
Cooking Adventures 