Carolina Kitchen: Mashed cauliflower and egg casserole

WLOS — By Foothills Wellness Center Chef Melissa LeRoy

Ingredients

• 2 packages of frozen mashed cauliflower (thawed)
• 2 scallions, sliced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 4ozs sour cream
• 4 ounces Asiago cheese, shredded (1 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 - 1 cup milk
• 6 eggs
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• 2 cups baby spinach and/or arugula

JOIN THE CONVERSATION (

0

)

Instructions

1. Preheat oven to 375 degrees F. Grease a 2-quart baking dish; set aside.
2. In a large skillet cook leeks and 4 cloves of the garlic in melted butter over medium heat 5 minutes or until tender and browned, stirring occasionally.
3. Place in mashed cauliflower in a large bowl.
4. Stir in leek mixture, sour cream, half of the cheese, 1/4 tsp. salt, and 1/4 tsp. black pepper.
5. Stir in milk to make a creamy consistency. Spread in prepared dish.
6. Bake 40 minutes or until starting to brown.
7. Remove from oven.
8. Make 6 indents in cauliflower mixture.
9. Place an egg in each indent.
10. Bake 20 minutes more or until whites are set and yolks start to thicken.
11. Sprinkle with remaining cheese. Cool slightly.
12. In bowl whisk oil, lemon juice, remaining 1 clove garlic, 1/4 tsp. salt and 1/4 tsp. black pepper.
13. Add spinach and/or arugula; toss to coat. Serve on casserole.