1 medium head cauliflower, cored and cut into florets (about 8 cups)
2 Tbsp olive oil, divided
5 eggs, divided
1 cup shredded mozzarella or cheddar cheese, divided
2 Tbsp whole wheat panko bread crumbs
1 medium sweet pepper, chopped
½ (14 oz) pkg smoked sausage
½ cup chopped onion
¼ cup heavy whipping cream
1 Tbsp flour
Preheat oven to 375°F. Grease a deep dish 9-inch pie plate; set aside.
Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice.
In a very large skillet, heat 1 Tbsp of the oil over medium-high heat. Add the cauliflower and cook, stirring occasionally, about 4 minutes, or until cauliflower is tender and starting to brown.
In a medium bowl, combine the cauliflower, 1 egg, ½ cup of the cheese, the panko, and 2 Tbsp chives. Press mixture onto the bottom and up the sides of the prepared pie plate.
In the same very large skillet, heat remaining 1 tablespoon of oil over medium heat. Add sweet pepper and cook for 2 minutes, or until it begins to soften. Add sausage and onion and cook for 5 minutes, stirring occasionally, until onion softens and sausage begins to brown. Spoon sausage mixture and remaining ½ cup cheese into cauliflower crust.
In a medium bowl, whisk together remaining 4 eggs, whipping cream, and flour. Pour over sausage mixture in crust.
Bake, uncovered, for 30 to 40 minutes or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving. Sprinkle with additional chives, if desired.