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!

Ingredients

  • 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

Method

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



about

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

Categories

Popular posts

Facebook

Instagram