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!
YIELD
4 servingsPREP
30 minCOOK
1½ hrsREADY
2 hrsWho first created Moosewood Cauliflower Cheese pie?
The pie is rooted in the famous Moosewood Cookbook by Mollie Katzen, a go-to guide for vegetarian cooking when first published in the 1970s.
Since then, it has become a beloved recipe in many households, including mine.
I remember my mom making it for me when I was just a wee tot, and it’s still one of my favorites!
One of the great things about this dish is that it’s versatile.
You can add different vegetables or spices to suit your taste or even swap out the cheese for a vegan alternative.
The possibilities are endless!
Do you cook the cauliflower before making the pie?
The raw cauliflower is sautéed with onion and seasonings prior to adding to the pie.
Can I use frozen cauliflower for cauliflower cheese pie?
Well, of course you can! Frozen cauliflower is a fantastic option for a cauliflower cheese pie.
It’s like a superhero in disguise, ready to save the day when fresh cauliflower is nowhere to be found.
Just thaw and drain the frozen cauliflower before using it in your pie.
It’ll be our little secret that you didn’t use fresh cauliflower.
Now go forth and create a delicious cauliflower cheese pie that would make even the most discerning of taste buds swoon with delight!
Ingredients
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.
Comments
So glad I could find this online! My Moosewood books ( my favorites) are packed and I will make it tonight! It is fail proof!
Came out great taste good... can I use sweet potatoes instead
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
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.
I think you just have a guess. Maybe get a cauliflower that is not too big and not too small?
I used a pretty big cauli head, I just added another egg and a bit more cheese.
I have made this for years, and the grated potatoes need to drain their liquid in a colander before cooking.( squeeze them)
Good tip, that extra starch in the potatoes make cause some sticking to the bottom of the baking dish.
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.
I am so glad I found this recipe online. It was hands down, one of my favorite dishes growing up.
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?
There are a few possibilities:
1. The pan wasn't greased properly. Make sure to use enough butter or oil to coat the pan before pressing the grated potato mixture into it. You can also try using a non-stick pan to make things easier.
2. The crust wasn't cooked long enough: Make sure to pre-bake the crust for the recommended time (usually 35-40 minutes) before adding the filling. This will help the crust set and make it less likely to stick.
3. The crust was disturbed: Try not to disturb the crust after it has been pre-baked and filled. Let it cool for a bit before attempting to remove it from the pan.
Now, to prevent the crust from sticking in the future, here are some tips:
1. Use a non-stick pan: As mentioned earlier, using a non-stick pan can make a world of difference.
2. Add some breadcrumbs: Adding a thin layer of breadcrumbs to the bottom of the pan before adding the potato mixture can help create a barrier between the crust and the pan.
3. Let it cool: Allow the pie to cool for a bit before attempting to remove it from the pan. This will help the crust set and make it less likely to stick.
Remember, practice makes perfect! Don't be discouraged if it doesn't work out perfectly the first time. Keep trying, and you'll be a Cauliflower Cheese Pie pro in no time!
I found this pie to be extremely bland
Can I prep the crust ahead of time and cook the rest later?(i.e. one part Inn the mor ing and the filling in the evening)
Can you freeze the pie?