Mossewood Cookbook by Mollie Katzen
Serves 4 to 6

Just found out that we may not have enough Cauliflower for all of your shares this week and some of you will be getting Broccoli instead.  Broccoli and Cheese is a natural so I am thinking this recipe will work with broccoli as well as the cauliflower.  I would cook the broccoli less though.

2 cups, packed, grated raw Potato
1/2 tsp Salt
1 Eatwell Farm Egg, beaten
1/4 cup grated Onion

Set the freshly grated potato in a colander over a bowl.  Salt it and leave it for 1 minute.  Then squeeze out the excess water (which can be used for soup stock) and add it to the remaining ingredients.  Pat it into a well-oiled 9” pie pan, building up the sides of the crust with lightly-floured fingers.  Bake for 40-45 minutes - until browned.  After the first 30 minutes brush the crust with a little oil to crispen it.  Turn oven down to 375 F.

Filling:
1 heaping, packed cup grated Cheddar Cheese
1 medium Cauliflower, broken into small florets
1 medium clove Garlic, crushed
1 cup chopped Onion
3 TB Butter
Dash of Thyme or use Eatwell Farm Thyme Salt
1/2 tsp Basil
1/2 tsp Salt
2 Eatwell Farm Eggs
1/4 cup Milk
Freshly ground Black Pepper
Paprika

Sauté onions and garlic, lightly salted, in butter for 5 minutes.  Add herbs and cauliflower and cook covered, 10 minutes, stirring occasionally.  Spread half the cheese into the baked crust, then add the sauté, then the rest of the cheese.  Beat together the eggs and milk and pour over the top, dust with paprika.  Bake 35 - 40 minutes, until set.