Tart or frittata – whatever terminology you like, an eggy baked dish is hard to beat. It is forgivable, versatile, and perfect for breakfast, lunch, dinner, or anything in-between! This evening I planned to make one of our favorite leek & goat cheese tarts, but the leeks I had were past their prime. Some cauliflower, a lovely fresh onion, and a few eggs. If you have truffle salt – use it! If not a touch of truffle oil will do.

Ingredients:

• 1/2 head cauliflower
• 1 onion
• 5 eggs
• 1/4 cup milk
• 1 T. Dijon mustard
• 2 T. parmasean cheese finely grated
• Truffle salt

1. Heat the oven to 400 degrees. Trim the cauliflower from the core and cut into 1″ florets. Toss cauliflower with a bit of olive oil, salt & pepper. Roast for about 45 minutes, stirring occasionally.
2. Thinly slice the onion. Warm olive oil in a heavy pot over med to med-low. Add onion, salt & pepper. Cook for about 30-45 minutes, until carmelized and golden. Cook these slowly, no rush.
3. Once cauliflower is cooked but not mushy, remove from oven and cool slightly. Chop thinly when able to handle.
4. Mix eggs, mustard, & milk in a bowl. In a deep dish pie pan, scatter cauliflower evenly. Top with carmelized onions. Pour the egg custard mixture over the cauliflower evenly.
5. Bake at 375 for about 30-45 minutes. Top with another sprinkle of truffle salt and enjoy!