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.