Skillet baked chipotle cauliflower frittata for a simple lunch or dinner. Low carb & paleo. Great warm or cold. If you can't get the chipotles in adobo sauce, use a chipotle paste, or even a harissa paste.
Cut up or slice the cauliflower into evenly sized pieces, including the tender stems (these are the sweetest bit). Steam for five minutes. Or, if you must, boil for three minutes. Drain well and let air dry a bit.
While the cauliflower is cooking, preheat the oven to 180C fan/200C/400F.
Once the oven is on, heat the oil in an oven-proof frying pan over a medium heat and add the garlic and leeks. Sauté, stirring occasionally, until softened - about 3-4 minutes. Turn off the heat.
Whisk the eggs in a bowl, adding optional cumin powder and the minced chipotle in adobo. Pour the eggs over the leeks and sprinkle over the sun-dried tomatoes.
Place the skillet into the preheated oven and bake for 15 minutes, until just set, with a little "jiggle" in the centre. It will continue to cook a bit after coming out of the oven.
Serve warm with optional sprinkle of cheese and a leafy salad.
If you don't have chipotle in adobo sauce available, use a chipotle paste, or even a harissa paste (although a very different flavour).
Feel free to add cooked boiled potatoes, or even cooked beans to up the satiety.
This tastes great cold, too. Pack a slice or two for your lunch, along with a side salad and a little sachet of ketchup! And of course, this would be a great low-carb option for a picnic.