Step 2

Grease an 8-inch square baking dish (or 8- or 9-inch round casserole dish) with 1 to 2 tablespoons of evoo.

Step 4

Preheat oven to 425°F. Place baking dish in preheated oven to heat oil.

Step 5

Beat eggs in a large bowl. Add salt and pepper, mix well, and set aside.

Step 7

Warm remaining 1⁄4 cup evoo, in a small saucepan, over medium-low

Step 8

heat.

Step 10

In a food processor, grate or shred cauliflower, onion, and potatoes.

Step 12

Add vegetables and warm oil to egg mixture and mix well to combine.

Step 14

Remove heated dish from oven and fill with cauliflower-potato mixture.

Step 16

Bake at 425°F for 1 hour or until the tops and sides are golden brown.

Step 18

Allow to cool for 20 to 30 minutes before serving family style, scooped

Step 19

directly from the baking dish. Video created by Brian K. Spector