Cauliflower bake

Sometimes I’ll call this cauliflower bake, sometimes I call it cauliflower “quiche”. It is basically a quiche, but instead of a pastry crust in a pie pan, it is a cauliflower crust in a regular 9 x 13 baking dish. It does carry a bit of starchy carb load from the breadcrumbs, but the fiber in the onions and cauliflower off sets that a bit, and it is still carb / glycemic friendly, with plenty of protein plus calcium from the cheese and a tiny bit of vitamin c from the onion.  

1 lb cauliflower (fresh, or frozen that has been defrosted to room temperature)

2 cups panko bread crumbs

8 eggs

kosher salt

1/2 tsp paprika

pinch black pepper (optional)

1 (24 oz) container small curd cottage cheese

1/2 cup plain greek yogurt (or sour cream)

1/2 red onion

1 cup shredded sharp cheddar

optional herbs for egg mixture: 2 tsp dried terragon, or 2 tsp dried chives.

Preheat oven to 375

allow cottage cheese and eggs to come to room temperature prior to preparation if possible

In food processor:

Pulse cauliflower to small pieces. Add panko, 2 of the eggs, a large pinch of salt, paprika, pinch of black pepper. Process on high until a loose granular dough forms. Press dough into a lightly oiled 9 x 13 baking dish.

Thin slice red onion with a v-slicer or mandalin…thinner is better. Use gloves or hand guard, safety first and all that! Spread onion slices in a single layer on top of couliflower dough. Bake 35-40 minutes until dough is set and lightly browned around the edges.

again in food processor:

process together remaining eggs, yogurt, cottage cheese, pinch of salt.

Pour egg mixture over cauliflower crust. Sprinkle with shredded cheddar.

Bake 30 – 4o minutes until eggs are set and a knife inserted in the center comes out clean


4 thoughts on “Cauliflower bake

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