Roasted Cauliflower Egg-Free Frittata


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.

Mainsgemma davis