As a personal chef, I sometimes need to make adjustments in my usual recipes to accommodate the needs of my clients. This cauliflower crust is a great choice for those people on my schedule who prefer gluten/grain free diets. I typically choose asparagus, leeks, mushrooms & parsley and use Swiss cheese, with a small amount of feta thrown in for a nice salty bite. Served with a fruit salad of cubed watermelon, lime juice, and mint. Always a hit! **One thing to take note of if you’re new to veggie crusts - take the time to be sure the liquid has been completely removed from the cauliflower (as the recipe mentions) or your results will disappoint. The trick, once you’ve squeezed the liquid out with your towel/cheesecloth, is to dump the cauliflower into a shallow bowl or baking dish and let it sit at a tilt for about 5 minutes. Any remaining liquid will drain to the edge of the dish and you can easily pour it off. You can also press the cauliflower into a mesh sieve (after you’ve squeezed out the liquid) and press it with the back of a spoon. I also recommend making a double recipe if crust. This way you’ll be able to get the right size for the pie/tart pan you’re using. The rest can be frozen and used the next time you want to make mashed cauliflower and gravy!