Etch's Roasted Cauliflower with Pea Pesto and Feta Crema
This is one of the most popular appetizers at Etch, but at home, we added fresh pita bread and devoured it as a vegetarian entrée.
Frittatas are genius and a great use for leftovers. This one utilizes leftover spaghetti, veggies and cheese, all held together by 2 eggs and milk. A great way to reduce food waste.
Ingredients
- 1/2 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 2 ounces prosciutto
- 1 cup cooked leftover pasta (linguine or spaghetti works best)
- 2 ounces cheese of your choice (we used an English cheddar)
- 2 eggs
- 1 cup milk
Preparation
1. Preheat oven to 375F. Toss cauliflower with olive oil, salt and pepper. Roast for 30-45 mnutes or until browned.
2. Place proscuitto in an oven-proof skillet and saute 5 minutes. Add pasta, cauliflower and cheese. whisk eggs and milk and pour over pasta mixture. Over medium heat, cook 5-10 minutes or until set. Place under broiler to brown. Alternatively, bake in oven for 10-15 minutes. Serves 2.
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