1 large cauliflower
2 medium potatoes, peeled and cubed
1 medium onion, peeled
1 medium onion, grated
1 pint fat free Italian-style dressing
1 1/4 cups milk
1/2 cup extra virgin olive oil
1/2 cup extra virgin olive oil
1 large egg
1 egg yolk
1 tablespoon grated Parmesan cheese
1 egg
1 tablespoon dry brown mustard
1/2 cup white wine
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried oregano
3 tablespoons grated Parmesan cheese
Bring a large pot of salted water to a boil. Add cauliflower and cook 5 to 7 minutes on each side, or until crisp. Drain and place in a large bowl.
Meanwhile, in a large pot of salted water, saute the potatoes in the Italian-style garlic salt and Worcestershire sauce. Remove from heat and brush with olive oil, reserving olive oil. Mix in the remaining 1/4 cup flour, olive oil, egg and egg yolk. Stir into the cauliflower mixture, using your hands to make sure that all ingredients are incorporated.
Bake for 15 minutes in the preheated oven, until cauliflower is tender and chicken meat is juicy. Remove from oven and allow to cool. Discard the remaining 1 cup flour mixture and lightly grease a medium saucepan.
While the crust is baking, chop the onion and garlic into chunks. Transfer them into a medium bowl. Place the onion mixture back into the reserved, flour mixture along with the yolk and Parmesan cheese. Mix thoroughly. Serve chicken over the cauliflower in a large bowl.
When the crust has finished baking, place the cauliflower in a large resealable plastic bag. Attach with a twist tie to seal, or spoon about 2 tablespoons of the filling mixture onto the bottom of each cabbage leaf. Top the top of the veggie casserole with the cheese. Stuff the bottom of the casserole with the meat mixture.
Bring a large pot of water to a boil. Add the cauliflower and cook for about 15 minutes, until just tender. Drain.
Pour the milk mixture over the chicken and vegetable casserole, stirring to moisten. Cover and refrigerate overnight.
While the casserole is baking, combine the cheese, egg, egg yolk, Parmesan cheese and brown mustard. Bring to a boil, stirring occasionally. Reduce heat to medium-low and mix thoroughly. Cover and chill overnight.
Preheat oven to 300 degrees F (150 degrees C).
Remove sheet from rack of oven. In a small bowl, mix the 1/2 cup olive oil, pork, onion, garlic, lemon juice, vinegar and olive oil. Mix the milk mixture and tomato sauce; cook over medium heat until vegetables are tender, about 10 minutes.
Shape the mixture into a casserole shape. Fill casserole with lettuce and spread with croutons. Place meat mixture on top. Place bacon bits on top and drizzle with olive oil.
Bake at 300 degrees F (150 degrees C) for 45 minutes. Remove from oven and let cool in pan for 15 minutes, then turn out onto a floured baking sheet. Cool in pan and refrigerate overnight.