Smoked Cauliflower, Cheese and Green Onion Pie

Begin by steaming 1 small head of cauliflower, broken in to small florets, until tender. Set aside to cool while you combine in a deep mixing bowl 5 eggs from free running hens, 4 T. sour cream, 2 T. Dijon mustard and 2 full t. of smoked paprika. Whisk very well.

Now begin preheating the oven to 375 degrees F. Add to the egg mixture 4 chopped scallions (white and green parts) and 4-5 oz. of smoked mozzarella (cut or torn in to small cubes). Season aggressively with salt and black pepper.

Heat 2 T. olive oil in an ovenproof skillet over a medium flame, and when the oil is very hot, add the steamed cauliflower. Fry for a minute and then pour the egg/cheese mixture evenly over top. Cook for another 4 minutes over medium heat. Scatter 1/4 cup grated sharp Cheddar cheese over the top and place the skillet in the oven. Bake for 12 minutes.

Remove the skillet from the oven and allow to rest for 5 minutes before slicing. If the center seems a little jiggly, allow to rest longer. Things should firm up within another 10 minutes.

Of course this skillet pie is sublime while still warm, oozing chewy, smokey cheese, but it's also superb at room temperature. Leftovers can be stored in the fridge, tightly covered, for 3 days but allow the "pie" to come to room temperature before serving.

Serve thick wedges with a green salad and crusty bread.


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