Roasted Cauliflower & Gruyere Frittata

3 T. olive oil, plus more for the dish
1 small head cauliflower (about 1 lb.), cut into small florets
1/2 t. smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 c. whole milk
4 oz. Gruyere, grated (1 c.)
2 T. chopped parsley leaves
1 T. red wine vinegar
6 c. mixed greens (about 5 oz.)

Heat oven to 425 degrees. Oil a 9-inch pie plate. Toss the cauliflower with the paprika, 2 T. olive oil, 1/2 t. salt, and 1/4 t. pepper on a rimmed baking sheet. Roast, tossing once, until browned and just tender, 15-18 min. Let cool for 5 min. Spread evenly in the pie plate.

Whisk the eggs, milk, cheese, parsley, and 1/2 t. each salt and pepper in a medium bowl. Pour over the cauliflower. Bake until the top is golden and the custard is juts set in the center, 25-30 min. Let cool for 5 min.

Whisk the vinegar, remaining T. olive oil, and 1/4 t. each salt and pepper in a large bowl. Add the greens and toss. Serve with the frittata.

Serves 4.

Real Simple, September 2015, p. 160.