Bloody Hell, Let's Grill Some Japanese-Style Cauliflower Frittata!

Bloody Hell, Let's Grill Some Japanese-Style Cauliflower Frittata!
Chef Brainy
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!


  • 8 eggs
  • 1 head of cauliflower, broken into florets
  • 2 tbsp of honey
  • Salt and pepper, to taste
  • Cooking oil, for grilling


  1. 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.
  2. Preheat your grill to medium-high heat. I don't want to see any of you numbskulls burning the cauliflower!
  3. Grill the cauliflower for 5-7 minutes, or until it's slightly charred and tender.
  4. 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.
  5. Add the grilled cauliflower to the egg mixture and stir gently. Yes, gently! You don't want to break up the cauliflower.
  6. 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.
  7. Transfer the skillet to the grill and cook for an additional 2-3 minutes, or until the frittata is cooked through.
  8. Slice the frittata into wedges and serve hot. Don't just stand there, get back to work and plate it up!

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