cauliflower frittata, tomato/cucumber salad


only using the oven early in the day


This is another warm-weather entrée, although this one does require some heating, of both the range and the oven, early in the day (or, possibly even better, the day before).  The recipe is based loosely on Martha Rose Shulman’s “Tunisian Style Baked Cauliflower Frittata“, printed in the New York Times last year (in the winter).  It’s a fairly casual formula which would seem to welcome many variations, including, among others, the choice of hot sauce.

I added a salad of ripe summer vegetables, cucumber and tomatoes I had on hand, dressed with oil and white wine vinegar, a pinch of sugar (a nod toward the Maghreb?), and some torn basil and mint.

I served it at room temperature, which is generally ideal for any frittata.

We picked a Sicilian rosé to accompany the meal, Di Giovanna Gerbino Nerello Mascalese Rosato, from Chelsea Wine vault.