Cauliflower & Onion Casserole

This recipe is modified based on the one found here: https://www.simplystacie.net/cauliflower-bake/

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 cup yellow onions, chopped
• 3 tbsp salted butter
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 6 large eggs
• 1 ½ cups Bisquick
• 1 cup milk
• 2 cups cheddar cheese, shredded

Before class:

Cut 1 head of cauliflower into florets. Microwave for 5 minutes in a glass dish with a little bit of water covered in plastic wrap (this helps steam/soften it)

Cut 1 onion and three cloves of garlic. Fair warning, when I made this in class, a lot of people said, "Wow, there is a lot of onion in here." I used a pretty large onion, and it wasn't very strong, so the flavor was fine, but the texture was a bit odd; all that is to say, if you don't want an excessive amount, do 1/4-1/2 onion. 

At class:

Heat up 24 briquettes. 

While you wait for it to heat, mix the eggs, Bisquick, milk, and cheese in a bowl.

When the briquettes are hot, put 10 below the Dutch oven and 14 on the lid. With the lid off, add all the butter, let it melt, and then sauté the onions and garlic. Once the onions look almost done, add the cauliflower to finish softening it. 

When the vegetables are soft, pour the egg mixture over the veggies. 

Bake for ~50 minutes. I needed to start a second batch of briquettes in order to fully cook the dish.