Shelley’s Cauliflower Pie
Break up cauliflower florets (my cauliflower was medium to large but the recipe is forgiving and slight size variations won’t matter) and cook in salted water till fork tender. Drain. Mash. Saute onion till golden. Mix remaining ingredients together (hold back 1 Tablespoon of the Parmesan.)
Pour into a 8 x 11.5 x 2 (2 qt) oven proof casserole dish that has been sprayed with olive oil. If you are using cheese, top with remaining cheese . Bake at 350 for 40 minutes and place under the broiler for 5 more minutes to brown.
When done cut into squares – can get 8-10 squares from the pie. You can eat it as is but also can top each square with a TBS of marinara sauce and a if using cheese, a sprinkle of shredded cheese and it goes back under the broiler for a few minutes until the cheese is golden. Mmmm. We ate it on it’s own with a little sprinkle of Parmesan and it would be great with a green salad. Perfect for Meatless Monday or if you have vegetarian pals over for dinner.