POTATO, CAULIFLOWER AND SPINACH CASSEROLE

Serves: 8 (makes about 6 1/2 cups)

■ 2 lb (907 g) Yukon gold potatoes (4 large), unpeeled, scrubbed and cut into 1-inch (2.5-cm) pieces

■ 4 cups (10 oz/284 g) bite-size cauliflower florets

■ 6 medium garlic cloves, halved

■ 1/3 cup (80 mL) vegetable broth

■ 6 tbsp (90 mL) olive oil, divided, plus more for brushing

■ 1 tsp (5 mL) fine salt, divided

■ 1 small yellow onion (5 oz/142 g) diced

■ 2 (10-oz/284-g) packages frozen chopped spinach, defrosted, drained and squeezed dry

■ 1/4 tsp (1 mL) freshly ground black pepper

■ 1/4 cup (60 mL) matzo meal or panko

1. In a medium (4- to 6-quart/ 3.7- to 5.6-litre) pot, combine the potatoes, cauliflower and garlic, and add enough cold water to cover by about 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are very tender, 12-15 minutes. Drain, then transfer the vegetables to a large bowl. Add the broth, 3 tbsp (45 mL) of the oil and 3/4 tsp (4 mL) of the salt, then use a potato masher to mash to your desired consistency.

2. In a medium skillet — about 10 inches (25 cm) — over medium heat, heat 2 tbsp (30 mL) of oil until shimmering. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Add the spinach, 1/8 tsp (.5 mL) of salt and the pepper, and cook, stirring, until the spinach has warmed through and any remaining liquid has evaporated, 1-2 minutes.

3. Position a rack in the upper third of the oven and preheat to 350 F (175 C).

4. Brush a 6-cup (1.5 L) casserole dish with olive oil. Layer half of the mashed potato-cauliflower mixture on the bottom. Then add the spinach mixture on top, spreading it out as evenly as possible. Top with the remaining potato-cauliflower mash.

5. In a small bowl, toss together the matzo meal or panko with the remaining 1 tbsp (15 mL) of oil and 1/8 tsp (.5 mL) salt. Sprinkle over the top of the casserole and bake for about 1 hour, or until the top is lightly browned and the casserole is hot in the centre. Serve hot or warm.

Substitutions: Gluten-free? Use gluten-free matzo meal or bread crumbs. No frozen spinach? Use frozen kale or collard greens. Low-carb? Use all cauliflower. Onion: leek.

Make ahead: The casserole can be assembled up to the layering of the vegetable mash and spinach, covered and refrigerated up to 4 days in advance. If baking directly from the refrigerator, add about 15 minutes of baking time.

Storage: Refrigerate for up to 4 days.