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Best Moosewood's Cauliflower Cheese Pie

Moosewood's Cauliflower Cheese Pie Moosewood's Cauliflower Cheese Pie Best Moosewood's Cauliflower Cheese Pie Moosewood's Cauliflower Cheese Pie Moosewood's Cauliflower Cheese Pie

Our dinner yesterday, very cheesy and tasty. Loved the idea of using shredded potato as the crust, and the cauliflower-onion mixture was absolutely delicious. I browned the onions, which made the filling more flavorful; I also added a few dashes of red hot pepper sauce into the crust mixture to give a bit zing. Definitely a keeper and will be making it again!












Trans-fat Free


Potato crust
for greasing pan
2 cups potatoes
raw, grated
¼ cup onions
1 large eggs
lightly beaten
1 teaspoon salt
1 tablespoon all-purpose flour
olive oil
for brushing
1 tablespoon olive oil
1 large onions
thinly sliced
2 cloves garlic
cloves, finely chopped
salt and black pepper
to taste
½ teaspoon basil
½ teaspoon thyme
1 medium cauliflower florets
coarsely chopped
1 cup cheddar cheese
2 large eggs
¼ cup milk
for sprinkling


Potato Crust:

Set the oven at 400℉ (200℃). Use butter to grease a shallow 9-inch baking dish .

In a mixing bowl, combine the grated potato, onion, egg, salt, and flour. Transfer the mixture to the buttered pan and pat it down with a rubber spatula.

Set the pan in the hot oven and bake for 30 minutes. Brust the crust lightly with olive oil, return the pan to the oven and bake for 10 minutes more. Set the pan aside.

Turn the oven temperature down to 350℉ (180℃).


In a sauté pan, heat the olive oil until it is hot. Add the onion, garlic, salt pepper, basil, and thyme. Sauté over medium heat for 8 minutes or until the onions are translucent. Stir in the cauliflower and cook for 5 minutes more.

Spread half of the cheese on the potato crust. Spoon the sautéed vegetables on top, then sprinkle those with the remaining cheese.

In a small bowl beat together the eggs and milk, and pour this over the vegetables. Sprinkle with paprika and transfer to the oven.

Bake the cauliflower for 35 minutes or until the custard is set and the top is browned. Serve at once with a salad.


* not incl. in nutrient facts

Add review




So glad I could find this online! My Moosewood books ( my favorites) are packed and I will make it tonight! It is fail proof!

over 5 years ago

Came out great taste good... can I use sweet potatoes instead

over 3 years ago

We haven’t tried sweet potatoes, but I think it would work. Let us know how yours turns out if you do use sweet potatoes.


Make this all the time though I add a lot of different vegetables and add hot chilli sauce to the egg mixture for a bit of zip

over 2 years ago

Nice idea with the Chile sauce.

For those wondering what the heck is meant by "1 medium cauliflower florets" - this recipe is on page 130 of the original Moosewood Cookbook. It calls for "1 medium cauliflower, broken into small flowerets."

However, today's cauliflowers might be bigger - I don't think a whole cauli would fit in a 9" pie pan.

over 2 years ago

I think you just have a guess. Maybe get a cauliflower that is not too big and not too small?


I have made this for years, and the grated potatoes need to drain their liquid in a colander before cooking.( squeeze them)

over 1 year ago

This is a fantastic recipe. I have been making it since the 80s. It is a never fail. One thing I like to be sure to do is to let the potato really brown. Just makes it taste so much better.

over 1 year ago

I am so glad I found this recipe online. It was hands down, one of my favorite dishes growing up.

about 1 year ago

United States

I used to make this all the time but I stopped because I couldn't keep the potatoes from sticking in the pan. What was I doing wrong?

6 months ago

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 26556% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 826mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 28g
Vitamin A 10% Vitamin C 17%
Calcium 26% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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