Cheesy cauliflower bake

Ingredients
1 head cauliflower, chopped into bite-size florets
1 1/4 cup shredded cheddar cheese
1 cup cottage cheese
2 large eggs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt

1/2 teaspoon red pepper flakes (if you want a kick)
1/4 cup chopped green onions

Instructions

1. Preheat oven to 375. Grease a 9x9 or 9x13 dish with cooking spray.
2. In a large pot, bring water to a boil and add the cauliflower. Cook for about 5 min or until just tender. Drain and let cool slightly. If really wet, pat with paper towel.
3. In a large mixing bowl, combine 1 cup of the cheddar cheese with the cottage cheese, eggs, grated Parmesan, garlic powder, onion powder, pepper, and salt. Mix until combined.
4. Stir in the cooked cauliflower and chopped green onions. Make sure everything is evenly coated with the cheesy mixture.
5. Pour the mixture into the baking dish and spread the last 1/4 c cheddar cheese on top. 
6. Bake for 20 min or so, until cheese is bubbly, then broil the last few minutes to brown top. 
7. Let rest a few minutes before serving.

Broccoli chickpea salad

Ingredients 
1/2 cup parmesan (cheap stuff you use for pizza)
1/4 cup EVOO, plus more for sauteing 
1/2 lemon, juiced
1 tablespoon mayo
1 teaspoon red pepper flakes
1 (15-ounce) can chickpeas, rinsed
1 red onion, chopped
1 teaspoon table salt, plus extra when sauteing
1 teaspoon pepper, plus extra for sauteing
1.5 pounds broccoli (4 small heads or 2 big), cut into 2-inch pieces

Instructions

1. Whisk Parmesan, ¼ cup oil, lemon juice, mayonnaise, salt, pepper, and pepper flakes together in large bowl. Add chickpeas and toss to combine; set aside.
2. Heat some oil in big nonstick skillet over medium heat until shimmering. Add onion and cook until onion is tender and beginning to brown, 6 to 8 minutes, stirring occasionally. Season with S&P, then transfer to bowl with chickpea mixture.
3. Heat a couple tablespoons oil in now-empty skillet over medium heat until shimmering. Add broccoli and cook until broccoli is dark brown and crispy in spots, about 10-15 minutes, stirring every 5 minutes. Season with S&P.
4. Transfer broccoli to bowl with chickpea mixture and toss to combine. 
5. Grate some good parm over top and serve warm.

Modified from an American Test Kitchen recipe. Would maybe add 1 tablespoon of dijon mustard to dressing mix next time.