Low-carb cauliflower

If you are counting your calories, this recipe is for you.

For those nights when you need something lighter, I give you this simple, low-carb, high-flavour 'quiche' that calls for no grains, no gluten and no heavy lifting. It has, in fact, become my go-to dinner on busy weeknights simply because it is so effortless. It also happens to be pretty versatile.

The whole thing is cooked in a single skillet and requires only a few minutes hands-on time. The 'crust' is made from caramelised cauliflower florets, but actually any number of other vegetables could be substituted. I've done it with broccoli florets, as well as cubed butternut squash.

This quiche can also be seasoned however you like. I usually keep it simple with thyme and garlic, but you can take it in any number of directions. Curry powder would be great, as would smoked paprika and cumin. And if you like it spicy, add some chopped jalapenos to the mix.

I also like to finish the quiche with fat-free feta cheese. It adds a salty-savoury flavour that I tend to crave.

Low-Carb Cauliflower bell pepper Quiche

Be sure to cut your cauliflower florets very small. This ensures they cook quickly and evenly in the skillet.

Start to finish: 30 minutes

Servings: 4

5 cups small cauliflower florets (about 1 head)

1 large red bell pepper, cored and chopped

Salt and ground black pepper

8 egg whites (or 1 1/2 cups pasteurised egg whites)

1 tbs chopped fresh thyme

2 cloves garlic, minced

1/3 cup fat-free crumbled feta cheese

Method

Heat a large skillet over

medium heat. Coat the pan with cooking spray, then add the cauliflower florets and bell pepper, arranging them in an even layer. Season with salt and pepper. Cook, without stirring, for three minutes. Stir to turn the florets, then let them cook another three minutes without moving them. Once the florets are evenly browned, cover the pan and cook another 3 to 4 minutes.

In a bowl, mix together the egg whites, thyme and garlic. Pour evenly over the vegetables, then reduce heat to medium-low, cover the pan and cook for three

minutes. Sprinkle the feta over the quiche, then cover again and cook for another three to four minutes, or until the eggs are completely cooked. Season with salt and pepper.