I found this recipe in the latest issue of Gourmet under the 20 minute meal section. Both Hillsy and I really loved it - surprising, since he supposedly hates cauliflower!
The salty-tangy feta goes so well with the nutty tender bites of cauliflower. If you have 30 minutes, you've got to give this one a go.
5 large eggs
2 1/2 tablespoons extra-virgin olive oil
1/2 cauliflower, cut into 1-inch wide florets (about 3 cups)
1 garlic clove, minces
1/2 cup crumbled feta (2 oz)
1/4 cup packed flat parsley leaves (remove tough stems but leaves should be left whole)
Step 1. Beat eggs with 1/4 teaspoon salt.
Step 2. Heat oil in a heavy non-stick skillet over medium-high heat until you notice a strong olive scent, then sauté cauliflower until browned and tender (5 - 9 mins). Reduce heat, then add garlic, 1/4 tsp salt and a pinch of pepper and sauté for 1 minute.
Step 3. Pour eggs over cauliflower. Lift the edges (see image) to allow uncooked egg to run underneath.
Shake the skillet to loosen the omelet - after 4 or 5 minutes slide it out onto a large plate.
Put skillet over omelet and firmly hold the plate and skillet together (use pot holders), then invert omelet back into skillet. Cook for 1 to 2 minutes. Slide out onto plate and sprinkle feta and parsley on top.
Perfect with a simple salad. I served it with an arugula and beet salad, dressed with lemon juice, salt and olive oil.