Watch Chef Jesse Schenker Prepare a Roasted Cauliflower Omelet

If you’ve ever been to a fancy cocktail event, you’ve probably tried to make a meal of those hors d’oeuvres that get passed around—and failed miserably, only to return home hungry. The next time that happens, try whipping up this filling, fiber-rich roasted cauliflower omelet from Jesse Schenker, the chef behind NYC restaurants Recette and The Gander. Watch the video above for a visual guide, then follow the below recipe for a simple, satisfying meal.

Roasted Cauliflower Frittata

Ingredients

1 large heirloom tomato, diced
1 shallot, sliced thin
1 bunch cilantro, chopped
1 large handful arugula
1 pinch smoked paprika
Kosher salt
Pepper
1/2 cup cauliflower, chopped
4 eggs
1 ball burrata
2 cups extra virgin olive oil

Instructions

1. Preheat oven 375 degrees F. Combine tomato, shallot, arugula, and cilantro in medium mixing bowl. Season with paprika, salt, and pepper.
2. In a nonstick pan, toss cauliflower with oil to coat; roast cauliflower for 20 minutes or until golden brown. Remove cauliflower from oven, and rest on rack to allow any excess oil to drain.
3. In a separate bowl, beat 4 eggs to a soft consistency. Combine eggs, spoonfuls of burrata, and cauliflower in the nonstick pan. Bake in oven for 8 to 10 minutes or until done to your liking.
4. Remove pan from oven, and slide frittata onto cutting board. Spoon tomato mixture over top to your liking. Season with salt, pepper, and a drizzle of olive oil.