| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Butter (for greasing pan) |
| 2 |
c |
Grated raw potato |
| 1/4 |
c |
Grated onion |
| 1 |
|
Egg, lightly beaten |
| 1 |
ts |
Salt |
| 1 |
tb |
Flour |
|
|
Olive oil (for brushing) |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion, thinly sliced |
| 2 |
|
Cloves garlic, finely chop |
|
|
Salt & pepper to taste |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried thyme |
| 1 |
|
Med. cauliflower, coarsely |
|
|
Chopped |
| 1 |
c |
Grated Cheddar cheese |
| 2 |
|
Eggs |
| 1/4 |
c |
Milk |
|
|
Paprika (for sprinkling) |
INSTRUCTIONS
POTATO CRUST
FILLING
POTATO CRUST: 1. Set the oven at 400F. Use butter to grease a shallow 9
inch baking
dish. 2. In a mixing bowl, combine the grated potato, onion, egg, salt,
and
flour. Transfer the mixture to the buttered pan and pat it down
with a rubber spatula. 3. Set the pan in the hot oven and bake for 30
minutes. Brust the crust
lightly with olive oil, return the pan to the oven, and bake for 10
minutes more. Set the pan aside. 4. Turn the oven temperature down to
350F. FILLING: 1. In a saute pan, heat the olive oil until it is hot. Add
the onion,
garlic, salt pepper, basil and thyme. Saute over medium heat for
8 minutes or until the onions are translucent. Stir in the
cauliflower and cook for 5 minutes more. 2. Spread half of the cheese
on the potato crust. Spoon the sauteed
vegetables on top, then sprinkle those with the remaining cheese. 3. In
a small bowl beat together the eggs and milk, and pour this over
the vegetables. Sprinkle with paprika and transfer to the oven. 4.
Bake the cauliflower for 35 minutes or until the custard is set
and the top is browned. Serve at once with a salad and crusty
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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