Well, the first dish we tried was this amazing Cauliflower Tart.
It was so good, I contemplated several things:
A) I wonder how many times I could come back through the line without them noticing?
B) Why don’t I carry a wig around? (They definitely wouldn’t recognize me then! On another note this could come in handy if you get a stalker….food for thought….)
C) (The most likely option) How can I get Dave to distract the server so I can sneak around the table and pile my plate with servings of this?
Reluctantly, I gave up and decided instead to find the recipe.
Bonus to making your own: no wigs or sketchy tactics needed to get a second piece 
1 small head of cauliflower (about 1 pound), cut into pieces
3 1/2 tbsp. olive oil
1 large onion, thinly sliced
1/3 c. of a blush or Sauvignon Blanc wine
1 pie crust (I used homemade but store bought can also be used)
1 tbsp. Dijon mustard
2 eggs
1 c. ricotta cheese (or mascarpone)
1/2 c. heavy cream
1/4 tsp. ground pepper
Salt to taste
Pinch of nutmeg
1 c. grated sharp cheddar cheese (or Swiss or Gruyere)
3/4 c. grated Parmesan
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper or foil and lay out the cauliflower. Sprinkle with 2 tbsp of olive oil, some salt and pepper and toss around a bit with some tongs. Roast for about 20 minutes, flipping over as necessary until the cauliflower is browned and tender (if you can easily stick a fork or knife in it,it’s done).
Press pie crust in a 9 inch pie pan. Cover the crust with foil and place in pie weights (or some rocks…yes they work!) Bake crust at 350 degrees for about 15-20 minutes then remove the foil and bake another 5 minutes or until golden. Allow to cool.
In a skillet, heat remaining olive oil. Saute onion, until golden brown. Occasionally deglaze the pan with some of the wine. In a separate bowl, whisk together eggs, ricotta,cream, cheddar and seasonings.
Brush the bottom of the pie crust with the mustard. Spread on the onions, then layer on the cauliflower. Pour egg mixture on top, then sprinkle with Parmesan. Bake until golden and center is set, about 40 minutes (check with a toothpick…when it comes out clean, it is set). Allow to cool for about 15 minutes before serving.
*Note that this does make a great breakfast the next day!*
*Another note,the crust, cauliflower and onion steps can each be done ahead, then covered separately and refrigerated the day before you make this*
*And one final note the recipe on the link for the Dulce De Lech cheesecake bars….the wig would have come in handy for trying to sneak some more of these, they were that good!!! I made them for thanksgiving and they came out just as well. Definitely a must try dessert recipe!*
*And one final note the recipe on the link for the Dulce De Lech cheesecake bars….the wig would have come in handy for trying to sneak some more of these, they were that good!!! I made them for thanksgiving and they came out just as well. Definitely a must try dessert recipe!*
