Cauliflower Quiche

Prepare pastry:

3/4c flour
1/4t salt
2 1/2T oil
2T ice water

Mix dry ingredients. Add oil and water and stir until mixture is crumbly.

Gather up the dough into a ball (the dough will be moist).

Press evenly and firmly into pie plate. Prick bottom and sides with fork.

Bake at 350 15-20 minutes until light golden color.

Prepare filling:

1/2 large cauliflower
1 medium-large onion
butter
1/2 pkg (10.5oz) firm silken tofu
1/2c plus 2T water
3T nutritional yeast
3T quick cooking oats
2T cornstarch
1/2T fresh lemon juice
1/2T onion granules
1/2t salt
1/4t garlic granules
dash tumeric
dash chili powder
paprika for garnish

Steam cauliflower. Set aside.

Saute onions in butter on medium high until soft and slightly brown. Add to cauliflower.

Combine remaining ingredients except paprika in a blender and process for several minutes until smooth. Pour sauce into a saucepan and cook on medium-high, stirring constantly, until sauce is thick and smooth.

Add sauce to cauliflower and onion mixture and pour into prepared pie crust. Sprinkle with paprika.

Bake at 375 for 25-30 minutes. Let sit 10 minutes before serving.

adapted from The Uncheese Cookbook by Joanne Stepaniak
crust adapted from May All Be Fed: Diet for a New World by John Robbins