Serves 4
2 Tablespoons olive oil
1 small head of cauliflower (about 1 pound), cut into small florets
1/2 teaspoon of smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 cups of whole milk
4 ounces Gruyere, grated (1 cup)
2 Tablespoons chopped parsley
1. Heat oven to 425 degrees. Oil a 9 inch pie plate. Toss the cauliflower with the paprika, olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet. Roast, tossing once, until browned and just tender about 15-18 minutes. Let cool for 5 minutes. Spread evenly in the pie plate.
2. Whisk the eggs, milk, cheese, parsley, and 1/2 tsp each salt and pepper. Pour over the cauliflower. Bake until the top is golden and the custard is set in the center, about 25 to 30 minutes.
