Cauliflower and Caramelized Onion Tart with Poached Fish - Adapted from Bon Appetit

Start by tossing 1 lb. of cauliflower florets with 2T of olive oil, salt and pepper to taste and baking on a cookie sheet in a 425 F oven for about 25 min. The cauliflower should be tender ans golden brown. Pre-bake a pie crust, either store bought or homemade if you are ambitious. Next, slice a large onion thinly and caramelize in 2T olive oil until golden brown. Take your time and do this slowly. We like to add a pinch of sugar to help in the browning...just a pinch, don't sweeten the onion too much. Brush the inside of the pie crust with a Dijon mustard and spread the onions and cauliflower evenly over the bottom. Beat together 2 eggs, 8 oz. softened cream cheese, salt and pepper to taste. Stir in 1C grated Gruyere cheese. Pour the mixture over the cauliflower and onions. Sprinkle on 3/4C grated Parmesan cheese and bake 350F for about 40 min; until the mixture is set and golden brown.

We poached some orange roughy in water containing a piece of carrot, celery, a bay leaf, 1/2t dry thyme, salt and pepper. Garnish with fresh parsley and serve with a chilled white wine. We think this tart would make an excellent part of a brunch menu.