Roasted Cauliflower Egg-Free Frittata

Posted in Food on March 18, 2016

I love baked foods, and somehow I had missed out on this type of “frittata” style meal. Inspired by a recipe in the The Whole Pantry, this dish is super tasty and great warm or cold the next day!


  • 1 zucchini, finely grated
  • 1 cup of finely grated pumpkin
  • 1 cup of roughly ripped up kale
  • half a red onion diced
  • 1 cup of kalamata olives, pitted
  • 3 sprigs of thyme
  • 1/4 cup of either buckwheat or all purpose gluten-free flour
  • 1/4 cup of chia seeds
  • 1 tablespoon of coconut oil melted
  • 1 medium cauliflower, cut into small pieces


Heat the oven to 200 degrees. Drizzle the cauliflower with the coconut oil and bake for 20 minutes.

Mix the chia seeds in half a cup of water and leave to set.

Mix the finely grated (make sure you make it FINELY grated so it sticks together) zucchini, pumpkin, kale, olives, thyme and onion in a big bowl. Add the cauliflower once cooked.

Gently stir in the chia mix and flour and stir through. Smooth it all into a slice tin and bake for 30 minutes.


vegan food

Get Updates

Get updates and receive a free copy of The 21 Day Guidebook and The Recipe Companion


Welcome to The Compassionate Road. I am a wife, mother, yogi and Naturopath and have a huge passion for animal rights. I am sharing here some of my insights into nutrition, wellness and animal welfare, with the hope of inspiring mindful choices and creating positive change. Enjoy:)

Free 21 Day Guide

  • tcr_kitchen_guidebook_thumb


Popular posts



Please enter an Access Token on the Instagram Feed plugin Settings page