Set the shelf in the middle and preheat the oven to 400 degrees F. Spray three non-stick 12-cup mini muffin pans with cooking spray.

Working with one bag of cauliflower at a time: break any large pieces into smaller florets and pulse in food processor until it reaches a rice-like texture.

Place all the cauliflower in a large microwave safe bowl (uncovered) and microwave for 8 minutes, stirring halfway. (Do NOT add water or cover!!)

Meanwhile, in a medium bowl, lightly beat eggs with a fork. Add cottage cheese, parmesan, and seasoning, and mix with fork to combine.

Add to hot cauliflower; mix well. Taste for seasoning, adding more salt, pepper, and seasoning if needed.

Fill muffin cups to the top (a medium cookie scoop works well). Press down a little with your finger to even out.

Bake for 20 - 30 minutes until tops are golden brown. (Check one carefully to make sure bottoms are cooked enough.) Place directly on oven rack or the bottoms will be soggy. Place a baking sheet on the shelf below to catch any drippings.

Place pans on a cooling rack to cool completely before removing with a small, silicon offset spatula.

Best served warm. Can be refrigerated overnight and reheated in a low oven.