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)
FILLING:
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) 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