Need a quick and nourishing meal with just a few ingredients? This Cauliflower Omelette is a light, protein-rich dish that’s both satisfying and simple to prepare. Made with tender cauliflower florets, eggs, and a generous sprinkle of parmesan, it’s a smart way to get veggies into your day—whether it’s breakfast, lunch, or dinner. Ready in under 30 minutes!
Why Everyone Will Love This Recipe
- Packed with protein and veggies, making it a great low-carb option.
- Quick to make—only a handful of ingredients and less than 30 minutes from start to finish.
- Perfect for a meatless Monday or gluten-free lifestyle.
- Delicious hot or cold—great for meal prep or grab-and-go meals.
- Can be served as a main or side dish, depending on your needs.
What Is a Cauliflower Omelette?
The cauliflower omelette is a twist on the classic egg-based dish, incorporating cooked cauliflower florets into a cheesy, golden egg mixture. Originating from European peasant recipes, it’s beloved for its comforting texture, savory flavor, and simplicity. Think of it as a hearty, veggie-forward frittata—crispy on the outside, creamy on the inside, and loaded with parmesan goodness.
Pro Tips for the Best Cauliflower Omelette
- Boil the cauliflower until just tender—avoid overcooking or it may become mushy.
- Use freshly grated parmesan for maximum melt and flavor.
- Let cauliflower cool before mixing with eggs to avoid scrambling.
- Cook on medium-low heat to prevent burning and ensure even doneness.
- Use a non-stick pan with a lid to make flipping and cooking easier.
Frequently Asked Questions
Can I Use Frozen Cauliflower?
Yes, just thaw and drain well before boiling to avoid extra moisture.
What Cheese Can I Substitute for Parmesan?
Try pecorino, cheddar, or gruyère—anything hard and flavorful works well.
How Do I Flip the Omelette Without Breaking It?
Slide it onto a plate, invert another plate on top, flip, then slide it back into the pan.
Is This Recipe Keto-Friendly?
Yes! It’s low in carbs and high in protein, making it ideal for keto and low-carb diets.
Can I Bake This Instead of Cooking on the Stovetop?
Absolutely. Pour the mixture into a greased baking dish and bake at 375°F (190°C) for 20–25 minutes until set.
How to Store Cauliflower Omelette
Let the omelette cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a skillet or microwave for 1–2 minutes until heated through.
How to Freeze Cauliflower Omelette
This omelette freezes well. Slice into portions, wrap tightly in plastic wrap, then freeze in an airtight bag or container. Keep frozen for up to 1 month. Thaw overnight in the fridge and reheat before serving.
Ingredients
How to Make Cauliflower Omelette
Bring salted water to a boil and add bay leaves. Add cauliflower florets and boil for 10 minutes until tender.
Bring salted water to a boil and add bay leaves. Add cauliflower florets and boil for 10 minutes until tender.
Remove bay leaves, drain cauliflower well, and let it cool slightly.
Remove bay leaves, drain cauliflower well, and let it cool slightly.
In a large bowl, whisk eggs with parmesan, salt, and pepper.
Add the cooled cauliflower to the egg mixture and stir gently to combine.
In a large bowl, whisk eggs with parmesan, salt, and pepper.
Heat a non-stick pan over medium-low heat. Pour in the mixture and cover with a lid. Cook for 5–6 minutes until the bottom sets.
Add the cooled cauliflower to the egg mixture and stir gently to combine.
Flip the omelette carefully using a plate, return to the pan, and cook for another 5–6 minutes until fully set and golden.
Heat a non-stick pan over medium-low heat. Pour in the mixture and cover with a lid. Cook for 5–6 minutes until the bottom sets.
Slice and enjoy warm or cold.
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