Cauliflower Pie, Oh My!

This is not a food blog, but that doesn't mean I don't love food. For the past two days I've been stuffing my face feeding my family with the best food ever. I've made two batches. Yeah, it's that good. You could call it cauliflower pie or, as we like to, The Last Way You Will Ever Eat Cauliflower (pie).

After bringing shame to the family name with grilled artichokes, this definitely reinstated me as the 'silver child'. (Despite only having two children, my parents did not end up with a golden child... I blame genetics.)

I tried to snap a picture of the pie, but it was too late.

So without further fuss...

Cauliflower Pie

• 1 head of cauliflower
• Sea salt
• Pepper
• Olive oil
• 2 TBS sour cream
  
• 1/2-1 of a tomato
• 1/4-1/2 of a purple onion
• 1/2-1 of any color bell pepper
• Red pepper, Spike seasoning, and garlie powder to taste.
• Mozzarella

First, you want to cut up your head of cauliflower into reasonable sized florets and toss them with sea salt, pepper, and olive oil. No specific units on these; just make sure you have enough seasoning and olive oil for each piece. DON'T DROWN YOUR CAULIFLOWER. Just a little!
Then roast those puppies in a 400 degree oven for thirty minutes, stirring them twice. That's 400 in Fahrenheit, not Celsius. I don't know the conversion either because I'm American.
After that, you can stop and eat with ketchup. Or..
Scrape out all the cauliflower, even the burnt super crispy pieces, into a bowl. Mix together with sour cream and seasonings with a hand mixer. It won't be smooth or creamy or look too appetizing, but trust me.
Dice the other veggies. Mix more. Stir in a little mozzarella. Stick it in a pan. Sprinkle more mozzarella, cause you can. Stick it back into the oven for 10-15 minutes at 400 degrees.
Whabam.
This is what your pie will look like before you bake it.


And this is what your pie will look like right after you take it out..

Did I mention it goes REALLY fast?
Yeah.
You're welcome.

-- girl