Roasted Cauliflower Quiche

Ingredients:

2 cups cauliflower florets, frozen or fresh
2 tablespoon extra-virgin olive oil
Salt and pepper
5 cloves garlic, 3 thinly sliced and 2 finely chopped
1/2 cup breadcrumbs
8 eggs
3/4 cup cottage cheese
1/2 cup plus 1 tablespoon grated parmesan cheese
3 tablespoons chopped parsley

Directions:

1. Preheat the oven to 425 degrees. Grease a 9-inch pie plate. On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon olive oil; season with salt and pepper and arrange in an even layer. Roast until tender and lightly browned, 12 to 15 minutes.
2. Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil over medium-low heat. Add the sliced garlic and cook until lightly golden, 2 to 3 minutes. Add the breadcrumbs, season with salt and pepper, and toast until golden, 5 to 7 minutes; transfer to a plate.
3. In a medium bowl, beat the eggs. Stir in the cottage cheese, 1/2 cup parmesan, the parsley and chopped garlic; season with salt and pepper. Spread the garlic breadcrumbs in the pie plate and top with the cauliflower. Pour on the egg mixture, gently shaking the plate to settle the mixture; sprinkle with the remaining 1 tablespoon parmesan. Bake, rotating halfway through, until set and browned, 20 to 25 minutes. Let cool for 10 minutes before slicing.

Photo and recipe adapted from Everyday with Rachael Ray.

Dairy. Serves 4.

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