Cauliflower Casserole

Cauliflower Casserole

1 head cauliflower
2 egg
1 cup ground meat-less veggie meat as featured in this recipe (ex. Morning Star, Boca, Light Life Smart Ground, Trader Joe's Beef-less) or real beef (ex 95% lean ground beef)
1/2 cup chopped onions
1/3 cup oats (not cooked)
Shredded cheese
Pepper, paprika, caraway seeds, salt

1. Remove leaves and stems from cauliflower. Break cauliflower into small chunks.
2. In large pot filled with water (water should cover cauliflower) and 1/2 tsp salt, bring to a boil. Then add cauliflower, reduce heat, cover and cook for 10-20 minutes or until cauliflower is soft. 
3. Drain water from pot and preheat oven to 400 degrees. 
4. In large bowl, combine veggie meat (does not need to be cooked), eggs, onions, oats and a smidge of caraway seeds and a pinch or two of pepper and a few shakes of paprika. 
5. Combine with a fork until evening combined (the cauliflower will break apart and begin to mash together and this is OK.)
6. In glass casserole dish (sprayed with a little non stick spray or olive oil), add cauliflower mixture until it fills the dish to the top (if there is any overflow, you can put it in the freezer for another time or use another dish). 
7. Bake for 30-40 minutes or until the eggs begin to sit and the dish is firm. 
8. Turn off oven and remove dish. Sprinkle cheese on top (to your liking) and then place back into the oven for a few minutes until cheese melts. 


(This dish was created by Karel and we both yummed all the way until the last bite.)

On to other news, I want to send a big thanks to my plant strong body three weeks after IM Austria. This week was all about easing back into structured triathlon training. The intensity was low, strength training made its return, no bricks and the focus was on testing the body for any red flags. All signs shine green!                                                                              IMWI training can officially begin!