Contributed by (Recipe adapted from “That’s My Home” at www.thatsmyhome.com)

Ingredients

2 C seasoned Croutons, crushed
1/2 C Butter, melted, divided
1 small head Cauliflower cut into small florets (about 5 Cups)
1 C chopped Onion
1/2 C thinly sliced Carrot
1 Garlic clove, minced
1/2 tsp Salt
1/4 to 1/2 tsp dried Oregano
1 C shredded Cheddar, divided
2 Eggs
1/4 C Milk

Instructions

In a bowl, combine croutons and 1/4 C butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake at 375ºF for 8 minutes or until lightly browned; set aside. In a large skillet, sauté the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter (or oil, if you prefer) over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 C cheese into prepared crust. Top with the cauliflower mixture and remaining cheese. In a bowl, beat the eggs and milk. Pour over pie. Bake uncovered at 375ºF for 30 minutes or until a knife inserted near center comes out clean and the cauliflower is tender.

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