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    Cauliflower Cheese Pie Recipe

    January 17, 2017 by Meg Jones 2 Comments

    Jump to Recipe Print Recipe

    Cauliflower Cheese Pie Recipe

    How to Make the Most Delicious Cauliflower Cheese Pie Recipe

    Meg   By Meg Jones - wife, mother,
    professional, contributor

    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
    Print Recipe

    Cauliflower Cheese Pie Recipe

    Prep Time20 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 30 mins
    Course: Lunch
    Cuisine: American
    Servings: 6 servings

    Ingredients

    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 to taste

    For the Filling

    • 1 head cauliflower or could substitute broccoli or other veg, blanched and chopped into small florets
    • 1 onion
    • spices
    • 4 ounces cheddar cheese about 1 cup shredded or other mild cheese
    • 2 eggs
    • splash milk maybe ¼ cup or so
    US Customary - Metric

    Instructions

    For the Crust

    • 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° F oven for about 40 minutes; halfway through I sprayed cooking oil on the crust to help it brown.

    For the Filling

    • 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!

     

     

    « Potato Gnocchi with Vegetable Noodles Video
    Spinach Kale Smoothie Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Loril

      January 21, 2017 at 11:58 am

      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

      Reply
    2. Barbara by the Sea

      January 26, 2017 at 12:36 pm

      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

      Reply

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