--------------------------------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)
----------------------------------FILLING----------------------------------
      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

           Chopped
      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 sauteed
      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