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

Preheat oven to 425°F. Place baking dish in preheated oven to heat oil (if using glass be careful of extreme temperature changes that can cause the glass to shatter). 

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

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

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

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

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

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

Allow to cool for 20 to 30 minutes before serving family style, scooped directly from the baking dish.

Video created by Brian K. Spector