The cauliflower and bottarga frittatas are also perfect for using up previously cooked cauliflower. You just need a few ingredients for flavor, then a pan to cook them a few minutes on each side, and voilà.
Without frying, these cauliflower frittatas are enriched with anchovy fillets and mullet bottarga, served on a bed of salad. They are perfect for a tasty and no-fuss lunch or dinner.
Below, I leave you with other ideas for using cauliflower in a tasty way, perhaps to encourage children to eat it. Then, right below the photo, let’s discover how to prepare the cauliflower and bottarga frittatas😊
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Cauliflower and Bottarga Frittatas
- 1 cauliflower (also cooked leftovers)
- 2 oz salted ricotta
- 1/3 cup all-purpose flour
- 4 fillets anchovies in oil
- 1/3 oz mullet bottarga
- 1 egg (medium)
- 2 pinches salt
- to taste black pepper (ground)
- to taste extra virgin olive oil
How to Prepare Cauliflower and Bottarga Frittatas
Divide the cauliflower into florets and steam it, or boil in lightly salted water for 10 minutes.
Don’t throw away the stalk and outer leaves; you can use them to make cauliflower pesto.
Once cooked, drain and mash it into a puree simply by using a fork.
In a large bowl, mix the mashed cauliflower, grated salted ricotta, bottarga, egg, chopped anchovies, and flour.
Mix well to combine, then add salt and pepper to taste.
In a large pan, heat the extra virgin olive oil, take a spoonful of the mixture at a time and add it to the pan, flattening them with the back of the spoon.
Cook the cauliflower and bottarga frittatas for 3 to 4 minutes per side, gently turning them with a skimmer. Once golden, drain on paper towels.
Serve them on a bed of salad of your choice while still hot.
Storage, Tips, and Variations
You can store them in the fridge 🛎 well sealed in an airtight container for 2 days.
If you prefer, you can add 1/3 oz more bottarga and not use the anchovies.
A clove of garlic 🧄, peeled and finely crushed, also goes very well.
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