1 small head cauliflower, cut into small florets - about 4 cups of cauliflower rice)

50 g (2 oz) grated Parmesan cheese

1 large egg

½ tsp dried oregano

¼ tsp garlic powder

salt and freshly ground black pepper

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• Preheat oven to 220°C (425°F).

• Spray a 20 cm (8") round baking pan with non-stick cooking spray. Set aside.

• In a food processor chopped the florets into small pieces similar to rice.

• Transfer cauliflower to a bowl and microwave on high for 8 min. Wait for the cauliflower to cool about 10 min or longer so as not to burn your hands when squeezing the liquid out. 

• Place the cauliflower in a tea towel and twist it to squeeze as much liquid as you can, about 1 cup of liquid. 

• Transfer dry cauliflower to a bowl, add Parmesan cheese, egg, oregano, garlic powder, salt and pepper and mix until a dough forms.

• Transfer cauliflower mixture to the baking dish, smoothing it out with your hands and making sure to spread it evenly to cover the bottom and the sides of the dish.

• Bake in a middle shelf of the pre-heated oven for about 15 to 20 min, until the edges are brown and the overall crust is golden.

• Transfer to a rack and allow to cool while you prepare the quiche filling.

Filling

4 onions chopped
2 tbs oil or 100 g (4 oz) butter

1 cup cream

 4 egg yolks

Salt and pepper

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• Fry onion in a margarine or oil till golden brown

• Melt the butter in a heavy-based saucepan, then add the chopped onions, stir to get them well coated in the butter, and cook them (uncovered) over a medium heat for about half an hour until they have reduced and turned a deep brown. Give them a stir from time to time to prevent them catching on the bottom of the pan and, if at the end of the time they haven't turned almost mahogany brown, turn the heat up and cook for a further 10 minutes.

• Mix eggs and cream

• Add onions to cream and pour over half baked quiche

• Sprinkle with grated cheese and paprika

• Bake at 180°C (350°F) for about ½ hour. 

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TIPS

* Very important to squeeze as much liquid as possible from the cauliflower, does not have to be absolutely dry like flour, but not too wet.

* You could use 2 egg white and 2 egg yolk instead of the 4 egg yolks for the filling. But it will be less creamy