Wednesday, May 5, 2010

Cauliflower Casserole

This was really yummy, especially served with a thick slice of crusty bread and a salad.

1 Tbsp olive oil
1Tbsp butter
1 onion, diced
3 cloves garlic, minced
2 links veggie sausage, diced
2 tomatoes, diced
1 tsp herbed seasoning (I used TJ's 21-seasoning)
1 head cauliflower, cut into its natural flowerets
1/4 cup marinara sauce (or tomato sauce with a pinch of extra herbs, as desired)
1/3 cup water
salt to taste

2 eggs
1/2 cup soymilk
1 Tb cream or half 'n half (optional)
salt and pepper to taste
pinch of cumin
1/2 to 3/4 cup of shredded colby jack cheese

Melt butter in frypan and add olive oil. Add onion,garlic, and saute for 3 minutes. Add sausage, and continue to saute until sausage begins to brown. Add diced tomatoes and spices, and continue cooking until tomatoes begin to release their juice. Add cauliflower, marinara, and water. Let cook until cauliflower begins to soften, about 7-10 minutes.

While cauliflower mixture is cooking, beat eggs, milk, cream, salt, pepper, and cumin together. After the cauliflower is finished cooking, pour the mixture into an 8x8 glass baking dish. Sprinkle cheese on top, and then stir gently to work it in a little. Pour the custard mixture over the top, stirring gently again, until veggies and custard are just mixed. Bake at 375F for 40-50 minutes or until knife inserted comes out clean (there may be some residual juice on top, but the custard will be cooked). Serve steaming hot.

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