Bloody Hell, Let's Grill Some Japanese-Style Cauliflower Frittata!
What Started it all:
Eggs, Cauliflower, honey, grill
Today, we're gonna knock up a Japanese-inspired cauliflower frittata that'll make your taste buds sing. This dish is a bloody masterpiece, and I won't tolerate any sloppiness in the kitchen. Pay attention and follow my instructions to the letter!
Ingredients
- 8 eggs
- 1 head of cauliflower, broken into florets
- 2 tbsp of honey
- Salt and pepper, to taste
- Cooking oil, for grilling
Instructions
- Get your bloody cauliflower ready! Toss the florets with a pinch of salt, pepper, and a drizzle of honey. Yes, honey! Don't give me that look, it's a game-changer.
- Preheat your grill to medium-high heat. I don't want to see any of you numbskulls burning the cauliflower!
- Grill the cauliflower for 5-7 minutes, or until it's slightly charred and tender.
- In a large bowl, whisk together 8 eggs and a pinch of salt. Don't overbeat, you imbeciles! You're not trying to make an omelette.
- Add the grilled cauliflower to the egg mixture and stir gently. Yes, gently! You don't want to break up the cauliflower.
- Heat a non-stick skillet over medium heat and add a small amount of cooking oil. Pour in the egg mixture and cook until the edges start to set.
- Transfer the skillet to the grill and cook for an additional 2-3 minutes, or until the frittata is cooked through.
- Slice the frittata into wedges and serve hot. Don't just stand there, get back to work and plate it up!
There you have it, a bloody brilliant Japanese-style cauliflower frittata that's sure to impress. Now, stop messing around and get back to cooking! And for the love of everything culinary, don't you dare serve this with ketchup!