Best Paleo Cauliflower Rice Frittata Recipes

PALEO CAULIFLOWER RICE

Steps:

• Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
• Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.

PALEO CAULIFLOWER RICE FRITTATA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Run cauliflower through the food processor using the shredding blade to create cauliflower "rice".
• Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes.
• Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes.
• Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Steps:

• Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
• Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
• Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

PALEO CAULIFLOWER RICE FRITTATA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Run cauliflower through the food processor using the shredding blade to create cauliflower "rice".
• Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes.
• Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes.
• Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.