Bacon and Cabbage Frittata paint

In August/ September, cauliflower blooms in many colours. This is cauliflower at its happiest and I love finding new ways of making it tasty. It is also low carb, so I can eat it in buckets – small buckets anyway!  

Serves 6-8  


  • 600 grams cauliflower florets (1 large head), vary colours
  • 50 grams walnuts, lightly broken
  • 1 teaspoon maple syrup or honey
  • 100 grams celery (2 sticks), sliced thinly at an angle
  • 50 grams red onion (1 small), finely sliced
  • 1 tablespoon caperberries, chopped roughly
  • 50 grams sultanas (try and source golden sultanas)
  • 10 grams dill, finely chopped
  • 10 grams parsley, finely chopped
  • ½ red chilli, finely chopped (10 grams)
  • 60 grams purslane or any winter cress
  • 100 grams crozier blue cheese or your own favourite plus extra to garnish


  • 2 tablespoons sherry vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon maple syrup or honey
  • Gluten Free

  • Dairy Free: Use dairy free cheese.

  • Vegetarian

  • Vegan: Either omit cheese or use vegan friendly cheese.

  • Diabetic Friendly

  • Low GI

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  1. Prepare dressing: Place all ingredients in a jar with a lid, shake well to mix, then season to taste and set aside.
  2. Heat a large pot of salted water to a rolling simmer. Add cauliflower florets including the stalk. Simmer for 3 minutes then scoop out with a slotted spoon or spider and steam dry on kitchen paper. 
  3. Heat a small pan over medium heat, add walnuts and gently toss for 1 minute. Add maple syrup. Stir frequently to prevent burning and coat the walnuts evenly until syrup has evaporated. Transfer nuts to parchment paper, spread out and leave to cool.
  4. Slice celery as thin as possible at a slight angle, then slice red onion thinly.
  5. Roughly chop caperberries.
  6. Finely chop dill, parsley and chilli.
  7. Mix all ingredients together, including purslane and dressing. Taste and season if necessary. Finely crumble over extra blue cheese. Serve at room temperature.

Maggie's Tips

  • If in cauliflower season, use a combination: white cauliflower, Romanesco (green), Graffiti and Purple Head (purple), Cheddar (orange) – lots of gorgeous colour!