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Cauliflower Frittata with Arugula & Heirloom Orange Salad

For Sunday brunch or a weeknight dinner, cauliflower combined with feta and fresh herbs adds a nice combination of texture and flavor to a frittata. Serve alongside arugula salad with bright, sweet heirloom oranges. This recipe serves 4. 


  • 1/2 head of cauliflower, chopped into small pieces
  • 1/3 cup of water or milk
  • 10 eggs
  • 1/2 block of Narragansett Creamery Feta, crumbled (optional)
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill, or other fresh or dried herbs you like)
  • Olive oil, for cooking
  • Salt
  • Pepper
  • 1 log of local Capri goat cheese
  • 1 container of baby arugula 
  • Heirloom oranges, sliced with rind removed
  • Extra virgin olive oil & vinegar, for salad dressing


  1. Preheat the oven to 350°F.
  2. Whisk eggs and water or milk together. Season with salt and pepper.
  3. Stir in feta cheese and dill or other herbs.
  4. Heat olive oil in an 8-inch cast iron pan or other oven-safe skillet.  
  5. Sauté cauliflower on medium heat for 5-6 minutes.
  6. Pour egg mixture into the pan, and stir gently so the mixture spreads out relatively even in the pan. 
  7. Cook for 4-5 minutes on the stove.  
  8. Transfer the frittata to the oven and bake for 13-15 minutes.
  9. Remove the frittata from the oven, cover, and set aside until it sets on top.
  10.  Serve frittata alongside arugula with heirloom orange slices and crumbled goat cheese. Drizzle with oil and vinegar. 

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