Cauliflower Tart with Roasted Brussels and Gouda

Versatile cauliflower. I don’t think I’ve ever eaten as much as I have in the last several months writing this blog! I’ve found it to be a yummy meat substitution in my Sticky Sesame Cauliflower Bites recipe and a low carb and filling crust for my Cauliflower Pizza. And there’s also the old standby – mashed cauliflower – that is popular in a lot of kitchens.

As I was contemplating making a quiche/tart, I thought “Why not use cauliflower for the base?” Sure I could make a quick frittata with no crust but I liked the idea of adding even more veggies and fiber to this anytime treat. And I had just ordered a new tart pan – time to experiment!

So what’s the difference between a quiche and a tart? I’ve found a reference that a quiche can only be savory but a tart can be both savory or sweet. The tart pan yields a more shallow pie than a typical pie dish and it also requires less ingredients meaning fewer calories.

The crust is easy to make but just a note: It will be different than a typical quiche dough. Cauliflower takes time to crisp and because you are adding liquid, it will be a softer consistency. Pre-baking the crust first helps. You can save time by roasting your veggies in advance. I like to cook a batch each week for different recipes.

What’s great about these egg recipes are that you are only limited by what is in your refrigerator. I decided on roasting Brussels sprouts and tossing them with some Gouda. I think a caramelized onion would have been great too. Next time!

This light tart makes a great breakfast or lunch with a side salad or fruit.  Eat a few pieces – without the guilt!

Recipe Serves 3 to 4

1 cup of chopped vegetables for roasting (I used Brussels sprouts)

1 teaspoon of olive oil

1/2 teaspoon of salt

1/4 teaspoon of pepper

3/4 cup of shredded cheese (I used Gouda)

1 bag of Hanover cauliflower rice, cooked and cooled per package directions

2 tablespoons of egg whites

2 tablespoons of flour (chick pea, almond, wheat will work)

1/2 teaspoon of Italian seasoning

1/2 teasoon of garlic powder

3 eggs

1 cup of unsweetened almond or whole milk

Dash salt and pepper

Preheat oven to 400 degrees.

Chop vegetables and season with olive oil, salt and pepper and roast at 400 for 30 minutes until browned. Set aside.

Remove cooked cauliflower rice from bag and place in towel and wring out the excess water.  Add to food processor along with egg whites, garlic powder, Italian seasoning, and flour. Mix until well combined (add more flour if too sticky). Press into pan and bake for 15 – 20 minutes until golden. Let cool slightly.

Add Brussels sprouts and cheese to the tart pan.

Whisk the eggs, milk, salt and pepper in a bowl and pour over the vegetable mixture.

Bake for 30 – 40 minutes until browned and eggs are set.