While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!
- leeks - 3 large (darker green part trimmed), sliced
- onion - 1 large, diced
- olive oil - 2 tbsp
- cauliflower - 1 16-oz frozen bag, thawed
- eggs - 3
- onion soup mix - 3 tbsp
- mayonnaise - 3 tbsp
- frozen pie shell - 1 9-inch
Preheat oven to 350°F (180°C). In a large frying pan, sauté onion and leek in olive oil for 10 minutes over medium-low heat. Add cauliflower and continue to sauté an additional 10 minutes, stirring and separating pieces, until cauliflower is soft. Remove from heat, and stir in the eggs, onion soup mix, and mayonnaise. Mash together. Pour mixture into frozen pie shell. (You will have a little extra mixture to make an additional small tart or 6-8 mini tarts.) Bake for 1 hour. Mini tarts will only need a half hour.
Note: These freeze beautifully.
Tip: If you’re avoiding carbs, omit the pie shell. Pour the cauliflower and leek mixture into a 9x13-inch pan and bake at 350°F (180°C) for an hour.