Seasonal Eating: Kale and Cauliflower Frittata


Seasonal Eating: Kale and Cauliflower Frittata

No one is above eating comfort food. Warm, nourishing and plentiful, a hearty plate of food after a cold day has powers beyond filling your stomach. You’ll feel calmer, decrease stress-inducing levels of the cortisol hormone and experience an increase in dopamine. What’s more, it doesn’t have to be a greasy box of takeaway food to have the desired effect. 

Rather, you can achieve the same results with a healthy combination of carbohydrates, proteins and fats; and, handily, this kale and cauliflower frittata recipe does this in droves. All in, it requires just 40 minutes of prep and cooking time and serves four portions. Here’s how:



  • Roast cauliflower
  • 1 small head of cauliflower, chopped into small florets
  • Tablespoon of harissa
  • Kale Vegetable Mix
  • 50g Kale, chopped
  • Small tin of sweetcorn, drained
  • 1 red pepper, chopped
  • 1 garlic clove, finely chopped
  • 1 red onion, roughly chopped
  • 10-12 large, free-range eggs
  • Salt
  • Pepper



  1. First, rub your cauliflower with the harissa and place it into a roasting tray. Cook for 20 minutes at 180 degrees. (This can be pre-prepared if easier and also makes a delicious side dish, or transfer to a blender quick for a slightly different cauliflower rice).
  1. While the cauliflower roasts, gently sauté the kale and other vegetables in a large non-stick pan – you’ll use this later so don’t wash it after – with a drizzle of olive oil and a small knob of butter for five minutes and put to one side. Crack and whisk your eggs, with a good pinch of sea salt.
  1. Heat your oven to 220 degrees and, once the cauliflower is out the oven, add a knob of butter to the non-stick pan, returning the kale and vegetables, before adding your cauliflower and pouring over the eggs.
  2. Carefully transfer the pan to the oven for 8-10 minutes before removing it. The frittata should have a slight wobble to it in the middle. Using a spatula, gently go around the outside of the frittata to loosen it, the frittata should then slide out onto a chopping board to cool before being portioned.
  3. Serve with a simple salad or slaw.

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