Turmeric Cauliflower Quiche

Preheat your oven to a medium-high heat setting of 350 degrees Fahrenheit (175 degrees Celsius).

Insert the steamer basket into a saucepan and fill it with water, leaving about an inch of space at the bottom. Bring the water to a rolling boil and add your cauliflower, covering it with a lid to trap the steam. Steam for 5-7 minutes or until it reaches your desired level of tenderness. Allow the cauliflower to cool down to room temperature.

Combine the cooked cauliflower, mushrooms, and green onions in a blender, blending them until you achieve your desired consistency.

Take the egg yolks and separate them from the egg whites, placing each in a distinct bowl. Beat the egg whites using an electric mixer until they form soft peaks.

Melt butter in a saucepan over low heat, then gradually add flour and half-and-half, stirring constantly until the mixture thickens to your liking. Remove from heat once it reaches this consistency.

In a separate bowl, whisk together the white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder until well combined. Gently fold in the egg whites using a spatula or wide knife.

Pour the egg mixture into a glass baking dish and sprinkle paprika over the top.

Bake your dish in the preheated oven for 30-35 minutes, or until it's golden brown and set in the middle.