Cold weather and dark days always make me want something warm and yummy from the oven, which is why I tend to make more casseroles in the winter. Last weekend I made for the first time what is now one of my favorite recipes from the Veganomicon, (page 161) "Cauliflower and Mushroom Potpie with Black Olive Crust." My version has a few slight variations from the original, but it turned out absolutely delish and I will definitely be making it again. (My version is below--for the original, check out the Veganomicon.) Preheat your oven to 375 and spray a casserole dish with non-stick spray. In a pan on your stove top, saute 2 leeks sliced into 1/4-1/2 inch pieces along with 1 sliced carrot in 2 tablespoons of grape seed or olive oil for about 6 minutes. Then add 8 ounces of sliced mushrooms and 2 teaspoons of sherry. Cook for another 6 to 8 minutes, and then add your cauliflower. (I used 1 large head of cauliflower cut into pieces). Stir briefly and partially cover, ste...