July 02, 2015 at 07:10PM by advodna_dave

You know that thing where you look in your completely depleted fridge and realize that the remaining contents are exactly what you'd need to improvise that cauliflower-based shepherd's pie your friend in Vermont made that one time? (This is actually from a couple days ago, but the RV park/railroad yard we're currently in is not terribly post-worthy.) This dinner was made all the better by the fact that we were looking out the trailer windows at a viewpoint of Denali trying to peak out from behind the clouds while calling our friend in VT for tips on the recipe. Basically, sauté up everything in your fridge in the cast iron skillet. We had onions, wild rice, an orange pepper, frozen corn and frozen spinach and then added a can of diced tomatoes and defrosted some pork meatballs from earlier in the week. Meanwhile, steam up a head of cauliflower and blend it in a food processor with a little butter and milk or sour cream. Oh and salt to your taste. Spread the cauliflower mix over the top of the skillet contents and sprinkle with mozzarella and/or Parmesan. Bake uncovered at 400-425 for 15 minutes or so, mostly just to brown the cheese. Last step, put it in your belly and tell people about it on Instagram so they know what they missed. #airstreamkitchen #eatriveted #castironporn #shepherdspie