Crustless quiche with cauliflower

Ingredients for 1 servings:

• 1 head of cauliflower
• salt water
• 4 eggs
• 200 g ricotta
• 200 g yogurt (3.8% fat)
• 100 g cream cheese
• 4 tbsp Parmesan, grated
• 3 tbsp powder (milk protein powder, slightly heaped tbsp)
• 3 tbsp wheat gluten, finely ground (slightly heaped tbsp)
• 2 tsp, heaped onion powder
• 1 tsp, leveled garlic powder
• 1 tbsp vegetable broth, granulated
• salt and pepper
• Parmesan for topping
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Low-Carb, LOGI

Cut the cauliflower into florets and cook in salted water until al dente (cooked in a pan or in the oven). Mix all other ingredients until smooth and season with salt and pepper. Spread the cauliflower on the bottom of the pan (coated, with a lid), pour the cream over it. Place a lid on the pan and let the egg mixture slowly set over low heat. After about 5 minutes, carefully lift the bottom of the pan with a spatula and let the cream pour in, then put the lid back on and let it set for another five minutes. To prepare in the oven, preheat the oven to 200°C (top/bottom heat). Grease a springform pan and spread the cauliflower in it. Pour the cream over it and sprinkle with Parmesan cheese. Bake for about 15-20 minutes. It also tastes delicious when served with small meatballs and other vegetables (e.g., carrots, peas, broccoli, etc.).