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
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