-
1
Grate the potatoes and onion in the food processor or on the largest side of a box grater. Place in a colander and drain for a few minutes.
-
2
Beat the eggs, salt and pepper in a large bowl and add the potatoes and onions, then mix (with your hands) until everything is well incorporated.
-
3
Brush the bottom and sides of a deep dish pie pan with olive oil. Press in the potato mixture forming thick sides and a well into which the vegetables will go.
-
4
Roast in a 425 oven for 25 minutes while you prepare the cauliflower.
-
5
Core and slice in thick slices the entire head of cauliflower. Place slices on a parchment lined sheet pan. Brush with olive oil and generously salt and pepper.
-
6
The potato crust's first roasting (25 min) should be over. Slide the cauliflower into the oven with the potato crust. Brush the crust with olive oil and continue roasting for 20 minutes more.
-
7
While that cooks, dice the onion, heat a couple tablespoons of olive oil in a saute pan, add the diced onion, the marjoram and a generous pinch of salt and grinding of pepper. Slowly cook and caramelize the onions. Set aside.
-
8
Wilt the spinach, squeeze out excess moisture, and chop fine, then stir in the parsley. Beat together the eggs and milk. Mix together all the grated cheeses. Set aside.
-
9
Remove the crust and cauliflower from the oven. Scatter the chopped spinach across the bottom of the crust. Sprinkle 1/3 of the cheese over the spinach. Stir the cauliflower and onions together and pile half the mixture into the crust. Scatter 1/2 the remaining cheese across the cauliflower mixture. Add the remaining cauliflower, then SLOWLY pour the egg mixture over everything, letting it sneak into all the corners and spaces. Top with the remaining cheese.
-
10
Back in the oven (reduce heat to 375u00b0) for 35 minutes. Allow it to rest for a few minutes before serving.
