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1. Toss the cauliflower with 1 1/2 tablespoons olive oil; season with salt and pepper and arrange in an even layer on an oiled baking sheet. Roast until tender and lightly browned, 12 to 15 minutes.
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2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-low heat. Add the sliced garlic and cook until lightly golden, 2 to 3 minutes. Add the breadcrumbs, season with salt and pepper, and toast until golden, 5 to 7 minutes; transfer to a plate. Wipe out the skillet and set aside.
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3. In a medium bowl, beat the eggs. Stir in the cottage cheese, 1/2 cup Parmesan, the parsley and chopped garlic; season with salt and pepper.
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4. Spread half of the garlic breadcrumbs in a buttered pie plate and top with the cauliflower. 5. Pour on the egg mixture, gently shaking the plate to settle the mixture; sprinkle with the remaining 1 tablespoon Parmesan.
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6. Bake, rotating halfway through, until set and browned, 20 to 25 minutes. Let cool for 10 minutes before slicing.
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7. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beans and 1/4 cup water; season with salt and pepper. Cover and cook until crisp-tender, 2 minutes. Sprinkle with the remaining garlic breadcrumbs.
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8. Serve quiche hot or warm with beans on the side.
