---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 4 servings
 -----------------------POTATO CRUST-----------------------
            Butter (for greasing pan)
       2 c  Grated raw potato
     1/4 c  Grated onion
       1    Egg, lightly beaten
       1 ts Salt
       1 tb Flour
            Olive oil (for brushing)
       1 tb Olive oil
       1 lg Onion, thinly sliced
       2    Cloves garlic, finely chop
            Salt & pepper to taste
     1/2 ts Dried basil
     1/2 ts Dried thyme
       1    Med. cauliflower, coarsely
       1 c  Grated Cheddar cheese
       2    Eggs
     1/4 c  Milk
            Paprika (for sprinkling)
   POTATO CRUST: 1. Set the oven at 400F. Use butter to
   grease a shallow 9 inch baking
       dish. 2. In a mixing bowl, combine the grated
   potato, onion, egg, salt, and
       flour.  Transfer the mixture to the buttered pan
   and pat it down
       with a rubber spatula. 3. Set the pan in the hot
   oven and bake for 30 minutes.  Brust the crust
       lightly with olive oil, return the pan to the
   oven, and bake for 10
       minutes more.  Set the pan aside. 4. Turn the oven
   temperature down to 350F. FILLING: 1. In a saute pan,
   heat the olive oil until it is hot. Add the onion,
       garlic, salt pepper, basil and thyme.  Saute over
   medium heat for
       8 minutes or until the onions are translucent.
   Stir in the
       cauliflower and cook for 5 minutes more. 2. Spread
   half of the cheese on the potato crust.  Spoon the
       vegetables on top, then sprinkle those with the
   remaining cheese. 3. In a small bowl beat together the
   eggs and milk, and pour this over
       the vegetables.  Sprinkle with paprika and
   transfer to the oven. 4. Bake the cauliflower for 35
   minutes or until the custard is set
       and the top is browned.  Serve at once with a
   salad and crusty