Italian Cauliflower Bake

I came across a recipe for an Italian Zucchini Bake and planned to make it for dinner with a main course salad.  Off I went to the kitchen and pulled out all of the ingredients and set them, on the counter.  I, then went to get out the zucchini, but the cupboard was bare.  No zucchini.  What is a woman to do?  

Substitute, of course……  Now, what to substitute?  What is like zucchini?  Nothing came to mind.  I thought onions and I knew, I would love it but I would probably  be the only one.  I jumped to tomatoes and I do want to try it but it was too far from zucchini.  Then, I noted the fresh cauliflower just sitting there, crowding the shelf and I knew, this was it.  My Zucchini Bake became an Italian Cauliflower Bake and I even used pizza cheese to keep to the theme.

The recipe came from  Jam’s Corner, a brand new blog to me and one, I want to visit often.  There is something about the spirit of the blog that speaks to me.  I bet, you would like it too.

Italian Cauliflower Bake

2 cups chopped cauliflower

1 large onion, chopped

2 cloves  garlic, minced

2 tablespoons olive oil

4 eggs

1/2 cup  grated Parmesan

1/8 cup  chopped fresh parsley

1 1/2 teaspoon chopped fresh basil

1/2 teaspoon dried tarragon

1/2 teaspoon of salt

1/2 cup  shredded  Pizza Jack cheese

2 tablespoons cream cheese

 Method:

1. Saute garlic, onion and cauliflower in olive oil until tender
2. Meanwhile, chop the basil and parsley.
3. When the cauliflower mixture is done, remove from the heat.
4. Whisk the egg, basil, parsley, tarragon, Parmesan cheese and salt together in a large mixing bowl. After mixing well, add the cauliflower mixture, cream cheese and the Pizza Jack cheese. Mix well.
5. Add the mixture to a greased 1 quart baking dish  and bake at 350 for 25  minutes or until a knife inserted into the center comes out clean.
6. Let it cool slightly.  Cut into wedges and enjoy.