Cauliflower and Bacon Quiche

2 lb raw cauliflower, trimmed of leaves and lower stalk

4 ounces minced white onion
2 ounces minced green pepper
1 tablespoon butter
4 ounces cooked and crumbled bacon
2 cups shredded colby jack or cheddar
6 eggs
1/2 cup heavy cream
Salt and pepper to taste
1. Cut the cauliflower, including the core, into smaller
pieces. Bring a large pan of water to boil and salt lightly.
Add the cauliflower and cook over medium heat until
completely tender, 20-30 minutes. (If you have a
steaming pan combo set, you can steam the cauliflower
instead of boiling it.)
2. Drain the cauliflower in a colander. Set aside.
3. In a large skillet, melt the butter and saute the onions
and bell pepper until translucent and soft over medium
heat.
4. Once the cauliflower is cooled, mince it, and measure
out 3 cups.
5. Using a sturdy bowl or cup, or paper towels, press the
excess water out of the cauliflower. This is important for
the texture of the dish.
6. Press the drained cauliflower into a quiche pan, making
sure the "crust" is even and consistent in thickness.
7. Mix the bacon into the onion and pepper mixture, and
spoon the mixture over the cauliflower crust.
8. Top the vegetable layer with the shredded cheese.
9. Whisk the eggs, cream and spices together until frothy
and pour over rest of ingredients in quiche pan.
10. Bake for 25-35 minutes at 350 degrees, or until the top
is golden and an inserted knife comes out clean.

Cauliflower Casserole
 2 lb raw cauliflower, trimmed of leaves and lower stalk
4 ounces chopped white onion
1 tablespoon butter
2 ounces chicken broth
4 fl oz heavy cream
4 oz cream cheese
2 cups shredded colby jack or cheddar
1. Cut the cauliflower, including the core, into smaller
pieces. Bring a large pan of water to boil and salt lightly.
Add the cauliflower and cook over medium heat until
completely tender, 20-30 minutes. ( If you have a
steaming pan combo set, you can steam them instead
of boiling.)
2. Drain the cauliflower in a colander. Set aside.
3. In a large skillet, melt the butter and saute the onions
until translucent and soft over medium heat.
4. Add all of the cauliflower and using a spatula, break it
into smaller pieces, while you mix it with onion.
5. Reduce heat to medium low, and add the chicken broth
and heavy cream, stirring to mix.
6. Add cream cheese and stir until melted. (if the mixture
seems to thick, add a little chicken broth)
7. Finally, add shredded cheese and stir until melted and a
creamy sauce is created.
8. You can either turn it into a baking dish and cover with
more cheese, and bake for 15-20 minutes at 325
degrees, or just serve and enjoy.