Directions:
Preheat oven to 425 degrees. Add cauliflower florets to a food processor bowl. Pulse until cauliflower is evenly in crumbles. Place cauliflower in a large sauté pan with 2 tablespoons olive oil and cook for 10 minutes stirring occasionally. This will release the excess water from the cauliflower. Add cooked cauliflower to a bowl with one egg, parmesan cheese, garlic powder, salt and pepper. Stir to evenly distribute. Press crust into a pie pan. Be sure to press crust up the sides. Bake for 20 minutes or until golden on the sides. Remove crust from the oven. Let cool for 10 minutes before adding the filling. Reduce oven temperature to 375 degrees. Whisk together 6 eggs, milk, feta cheese, salt and pepper. In a sauté pan over medium heat add olive oil and onion. Cook until onion is translucent. Add spinach and stir until wilted. Place onion and wilted spinach mixture on the cooked cauliflower crust. Add chopped bacon then pour egg mixture over the top. Bake for 45 to 50 minutes or until eggs are solid and slightly golden. Let cool for 10 minutes before cutting.
