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Title: Cauliflower Cheese Pie with Grated Potato Crust
Categories: Entree Vegetarian
Yield: 4 Servings
CRUST | ||
2 | c | Packed grated raw potato |
1/4 | c | Grated onion |
1/2 | ts | Salt |
1 | Egg white, lightly beaten | |
Flour for your fingers | ||
A little oil | ||
FILLING | ||
1 | tb | Olive oil or butter |
1 | c | Chopped onion |
2 | md | Cloves garlic, minced |
1/2 | ts | Salt |
Black pepper to taste | ||
1/2 | ts | Basil |
1/4 | ts | Thyme |
1 | md | Cauliflower in sm pieces |
2 | Eggs or 1 whole + 1 white | |
1/4 | c | Milk-lowfat ok |
1 | c | Packed grated cheddar |
Paprika |
1. Preheat oven to 400. Oil 9 inch pie pan.
2. Combine grated pie potato and onion, salt, and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers, building up the sides into a handsome edge.
3. Bake for 30 mins, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven, and turn the temp down to 375.
4. Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper and herbs, and saute over medium heat for about 5 mins. Add cauliflower, stir and cover. Cook until tender, stirring occasionally, about 8-10 minutes.
5. Spread half the cheese onto the baked crust 6. Bake 35-40 mins, or until set. Serve hot or warm.
From the New Moosewood Cookbook Shared by Lisa Greenwood
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