Cauliflower Cheese Pie Recipe

January 17, 2017 2 Comments

Cauliflower Cheese Pie Recipe

How to Make the Most Delicious Cauliflower Cheese Pie Recipe

Last weekend, my daughter and I took a day trip to NYC to see the matinee of Hamilton (amazing show and amazing that we were able to get tickets!).   By the time we emerged from the theater, a winter storm was already in progress, so we didn’t want to hang out in New York for dinner.

We headed home to a “light” supper of cheese fondue that RG prepared for us.  Cauliflower (blanched) is a staple in our cheese fondue and we prepared more than we could eat.  So, the next day I had to figure out what to do with the leftovers.

With day-old veggies, I usually think of soup, but the cauliflower triggered a memory from my college cooking days – cauliflower cheese pie from the Moosewood Cookbook.   Back then, Moosewood was the go-to vegetarian cookbook, especially for people on a limited budget like me and my roommates.

The pie I made is really simple, and the ingredients are easy to find if not already on hand.  Think quiche but with a potato crust.

When I prepared this over the weekend, I conferred with my Moosewood (much the worse for wear) but improvised along the way based on what we had on hand.

Here’s what I did:

Cauliflower Cheese Pie Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 servings

Cauliflower Cheese Pie Recipe


For the crust

About 2 cups peeled, shredded potatoes (I had 9 loose red potatoes in my drawer so I used those)

¼ onion, peeled and grated

1 egg

Salt and pepper


Small head of cauliflower (or could substitute broccoli or other veg), blanched and chopped into small florets

1 onion


4 oz cheddar (about 1 cup shredded) or other mild cheese

2 eggs

Splash of milk, maybe ¼ cup or so

How To Prepare At Home


I put the shredded potatoes in a colander, salted them, and let them sit for about 15 minutes.

Then I squeezed as much water out of them as possible before mixing them with the onion, egg, and salt and pepper.

I pressed the mixture into a greased pie plate so it resembled crust.

I baked this in a 400-degree oven for about 40 minutes; halfway through I sprayed cooking oil on the crust to help it brown.


While the crust cooked, I took the leftover cauliflower, chopped it into smaller pieces, and sautéed it with a chopped onion.

I added some herbs de Provence that I had on hand but you could add anything you like – basil, thyme, parsley for example. Once this was soft, I set it aside.

I grated the block of cheese.

When the crust was done, I sprinkled half the cheese on the bottom of the crust, added the cauliflower mixture, and topped with the rest of the cheese.

Then I whisked the 2 eggs and milk together and poured over the filling.

The pie went back into the oven at a lower temperature of 375 for about 30 minutes, until the center was set.

I let the pie cool for about ten minutes before slicing and serving for a midday snack.

This concoction was a home run in many ways – it brought back happy memories of my college years, it was super easy and used up some leftovers, it was a hit with my family, and it fit in nicely to new habits I am trying to build, namely:  reduce sugar intake, make veggies at least 50% of every meal, and limit bread consumption.

My daughter liked it so much she specifically requested I set a piece aside for her to pack for her school lunch the next day.  All in all, vegetable success story!



Last modified on Tue 9 January 2018 2:29 pm

Filed in: Vegetarian Recipes

Comments (2)

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  1. Loril says:

    As soon as I saw you consulted Moosewood you had me hooked. I look forward to signing up for your recipes. Tonight I’ll make the pork ossoboco. Cheers, LL

  2. Barbara by the Sea says:

    Just found your blog and came across your mention of Moosewood. Brought back many memories. I just gave my Moosewood Cookbooks to one of my daughter’s. Hmmmm maybe I should tell her it was just a loan. Lol

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