You would think I furnish my table out of other people’s trash cans, since I post so many Cooking With Leftovers recipes. But I don’t. Okay, here’s how I got these leftovers:

Cauliflower: I cut the core out of a head of cauliflower, put it on a plate and covered it with a bowl, and microwaved it for 6 minutes. Then I made this and that with it, we got bored with it, and the end of it sat in the fridge, unloved, for a few days. That makes it a leftover.

Mushrooms: I bought a package and cooked it all at once prior to using a few in an omelette. I save the rest and dole them out to various dishes. As he always does, Charlie came in while I was cooking the whole package and said, “Whoa! That’s a lot of mushrooms! We won’t be able to taste the eggs!” Every. Single. Time.

Bok Choi: I love it. Charlie doesn’t. I use it for dishes I take to family pitch-ins and sneak it into stir-fries. There’s always a bit at the end that gets lost and eventually found.

So now you know.

Cauliflower Bok Choi Casserole

• cooked cauliflower
• cooked mushrooms
• raw (or cooked) bok choi
• seasonings to taste
• cheese
• any multiple of 1 egg plus milk to make 1/2 cup

Layer the veg, these or others and season. Top with cheese. Mix the egg and milk and pour over the veg. Bake at 350F for about half an hour. I’m guessing you could use egg substitute and non-dairy milk and I know you could use Daiya vegan “cheese” shreds, because that stuff is the bomb!

I’m posting at Fatal Foodies today about fruit salad with Bear Whippin’ Sauce.

A WRITING PROMPT FROM ME TO YOU: Write about something lost or forgotten and then found.

MA