One of those evenings when I was hungry, but nor hungry enough to go to the store and get the needed ingredients.
Beside, there is always the inconvenience that when I return home, the parking spot in front of my house is taken, as street parking is “public.” The only advantage of life in the city was re-learning how to parallel park without damaging the cars behind and in front of mine. My self-esteem went through the roof!
Back to food… I had the following in my refrigerator, and by the way they looked, they needed to be cooked, or else…
One cauliflower, 2 large carrots, 2-4 Tbs sour cream, oatmeal, eggs, butter, almond milk, (or milk) various small quantities of cheeses, parmesan grated cheese, dash of salt.
Boil the carrots and cauliflower and drain the water. Mash and mix with 2 beaten eggs, and 2-4 Tbs milk or almond milk, the mixed cheeses leftovers and the sour cream.
In greased baking dish, layer old fashion oatmeal moistened in little almond milk.
On top of the oatmeal layer, pour the carrots, cauliflower, eggs, almond milk, sour cream and cheeses mix.
Top with grated parmesan, extra cheeses (if available) and dot with little butter.
Bake at 350 for approximately 30 minutes or until brown on top.
You will know when it’s done, as it will not be watery and it should taste at least okay, but we aim for delicious. If in doubt add salt until taste won’t matter.