Onion and cauliflower Frittata

New Week, new Veggie:  onion is the new star!!!

Onions are often used as seasoning but not always like the star of the meal!!

I love cooked onions in my food and even if this is a simple ingredient I believe we can discover it’s full potential together!

First recipe is here and if we are talking about simple this easy, quick, yummy Vegan Frittata!!

I served mine with some Kale salad in a sunny day but feel it also fits perfect with some sweet potatoes or roasted carrots!

Serves 3-4people

  • 2 onions, ½ sliced in rings, for decoration 
  • ½ tsp cumin powder
  • 1 tbsp olive oil
  • 2 cups cauliflower, chopped (you can also use chopped cauliflower stalks and leaves)
  • 1 handful chopped kale or spinach
  • 2 tbsps chopped fresh parsley
  • 400g soft tofu (250g + 150ml water if using firm tofu)
  • 100ml plant milk
  • 1 tbsp chickpea flour
  • 4 tbsp cooked chickpeas 
  • 1 tbsp tapioca starch (corn starch or arrowroot also work)
  • 1 tsp nutritional yeast
  • ½ tsp salt
  • Pinch of black salt
  • Pinch of turmeric powder
  • Juice from ½ lemon


  1. Heat a frying pan with the olive oil and fry the sliced onions with the cumin and a pinch of salt until soft and juicy, about 3-4 minutes in medium heat)
  2. Add the cauliflower florets, kale, another pinch of salt, ¼ cup of water and let it cook for 10 minutes; 
  3. Meanwhile in a small food processor blend all the other ingredients together until creamy and smooth;
  4. Mix the tofu chickpea cream with the Cauliflower and either let it cook in the frying pan with the onion rings on top for about 15-20 minutes in medium heat or bake it at 180°C; 
  5. Sprinkle some chopped fresh coriander, salt and pepper. Serve warm and enjoy your vegan Frittata! OBS: You can also make this recipe like an omelet in individual portions.

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