Contributed by Nikki & David Goldbeck, Healthy Highways
Cauliflower with a puffed-up omelet baked on top.
1 lg or 2 sml heads of organic cauliflower (5-6 cups florets)
4 free-range eggs, separated
1 cup rBGH-free yogurt
1 cup shredded cheese of choice
1 tsp salt
1 tbsp minced chives
Preheat oven to 350 degrees F.
Break cauliflower into florets and steam for 5 to 7 minutes until barely tender. Placed steamed cauliflorets close together in a greased 9-inch baking dish.
Beat egg yolks with yogurt, cheese and seasonings. Beat whites until stiff and fold gently into yolks until evenly combined. Spread over cauliforets.
Bake for 15 to 20 minutes until puffed and brown. Serve while still hot.