Cauliflower Gratinée Cupcakes, well, they're probably quiche

An exercise in food processing inspired by the pineapple soufflé recipe my mother gave me to make for Christmas dinner.

1 medium head cauliflower, cut into large chunks

1 medium clove garlic, peeled

½ stick softened butter, with a tad bit of bacon fat thrown in just because.

5 eggs

1 – 1 ½ cup assorted cheeses, grated. Make sure there is some Pecorino and some sharp cheddar in this assortment

2 pieces sliced bread, cut into small cubes

Generous squeeze of spicy mustard, about 1 ½ tsp

½ tsp smoked or regular paprika

½ tsp cumin

Salt & freshly-ground black pepper

Non-stick spray

If I had a little nutmeg, I’d have used that too.

Preheat your oven to 350°. If you store anything in your oven, don’t forget to remove it first! Gah!

Using the slicing or grating disk of your food processor, deconstruct the cauliflower and the garlic. Dump into a mixing bowl.

If the cheese is not already grated, run it through the food processor now. Let the cheese join the cauliflower in the mixing bowl.

Switch from the disk to the blade and combine the butter, eggs, and seasonings. Pour this over the cauliflower and the cheese. Add the bread pieces and toss to combine.

Be brave and taste for seasonings. Correct them as necessary.

Evenly coat a muffin tin with non-stick spray. The thought did occur to me that there is so much butter in this recipe that the spray may be unnecessary, but I figured better safe than sorry. Divide the mixture evenly amongst the 12 little cups.

Bake for about 30 minutes until g, b & d. Allow to cool in the tin. I may try to freeze a couple of these. Or, I may eat them all for dinner momentarily.