Cauliflower Spinach and Cheese Bake

2 tablespoons extra virgin olive oil
10 ounces fresh baby spinach
1 Cup Fresh Mushrooms
4 cups leftover cauliflower puree (see below)
1 cup 1% milk
1 tablespoon dried oregano
1/4 teaspoon dried red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces grated Monterey Jack cheese
1/2 cup grated Parmasan cheese

Heat the oil in a medium skillet over medium high heat until it shimmers. Add the Mushrooms and cook until almost done. Add the spinach and saute, turning with tongs, until spinach is wilted and all the liquid has evaporated, about 6 minutes. Reserve spinach.

Steam Cauliflower until cooked and puree in food processor or blender.

Stir together cauliflower puree, milk, oregano, red pepper flakes, salt, and pepper. Spread about 1/2 cup puree over bottom of a 2-quart baking dish, then place a layer of Spinach. Sprinkle some of the Jack Cheese over the layer. Repeat the layers and top with Parmasean cheese.

Bake, uncovered, until dish is bubbling and browned on top, about 45 minutes.

Serving Size: 1/8