Ingredients
Scale
- 1 small head cauliflower, cut into florets
- 8 oz cremini mushrooms, sliced
- 1 tbsp butter
- 1.5 cups full-fat cottage cheese (blended)
- 3 large eggs
- 1.5 cups shredded Swiss cheese
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1/2 tsp onion powder
Instructions
- Steam cauliflower florets until tender-crisp, about 5 minutes. Drain and let sit in the colander to steam dry completely.
- In a skillet over medium-high heat, melt the butter. Cook the mushrooms until they are browned and dry, about 8–10 minutes.
- In a large bowl, whisk together the blended cottage cheese, eggs, onion powder, thyme, and 1 cup of the shredded Swiss cheese until well combined.
- Gently fold in the dried cauliflower and the browned mushrooms until evenly mixed.
- Pour the mixture into a greased baking dish. Top with the remaining Swiss cheese. Bake in a preheated oven at 375°F for 30–35 minutes, or until the top is golden and bubbly.
Notes
- Use full-fat cottage cheese for a creamier texture.
- Blend the cottage cheese before mixing to ensure a smooth consistency.
- Let the cauliflower steam dry completely to avoid excess moisture in the bake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 130mg