Best 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!
Ingredients
| Potato crust | |||
|
butter
for greasing pan |
* | ||
| 2 | cups |
potatoes
raw, grated |
|
| ¼ | cup |
onions
grated |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
all-purpose flour
|
|
|
olive oil
for brushing |
* | ||
| Filling | |||
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
thinly sliced |
|
| 2 | cloves |
garlic
cloves, finely chopped |
|
|
salt and black pepper
to taste |
* | ||
| ½ | teaspoon |
basil
dried |
* |
| ½ | teaspoon |
thyme
dried |
* |
| 1 | medium |
cauliflower florets
coarsely chopped |
* |
| 1 | cup |
cheddar cheese
grated |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
|
paprika
for sprinkling |
* | ||
Directions
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℃).
Filling:
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.
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Nutrition Facts
Serving Size 177g (6.2 oz)
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 agoCame out great taste good... can I use sweet potatoes instead
over 3 years agoWe haven’t tried sweet potatoes, but I think it would work. Let us know how yours turns out if you do use sweet potatoes.
happyzhangbo
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 agoNice 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 agoI think you just have a guess. Maybe get a cauliflower that is not too big and not too small?
Valerie
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 agoThis 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 agoI am so glad I found this recipe online. It was hands down, one of my favorite dishes growing up.
about 1 year agoUnited 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