Cauliflower-Cheese Pie

out of here's Note:

This is a delightful way to eat cauliflower. I got this recipe at a Farmer's Market, too many years to say. I make it for a good vegetarian meal.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

Crust

• 2 cups packed grated raw potatoes
• ½ teaspoon salt
• 1 egg , beaten
• ¼ cup grated onion

Filling

• 1 cup cheddar cheese , grated
• 1 medium head cauliflower , broken into small flowerets
• 1 cup chopped onion
• 3 tablespoons butter
• ½ teaspoon basil
• ½ teaspoon salt
• 2 eggs
• ¼ cup milk
• 1⁄8; teaspoon pepper
• 1 medium garlic clove , crushed

Directions:

1. Crust:.
2. Set the freshly-grated potatoes in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water, and add to the remaining ingredients.
3. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers.
4. Bake at 400 degrees for 40-50 minutes, until browned.
5. After the first 30 minutes, brush the crust with a little oil to crispen it.
6. Turn oven down to 375 degrees.
7. Filling:.
8. Saute onions and garlic in butter for 5 minutes; add the basil and cauliflower and cook, covered, 10 minutes, stirring occasionaly.
9. Spread 1/2 the cheese into the baked crust, then the saute, then the rest of the cheese.
10. Beat the eggs and the milk together and pour over the vegetables.
11. Bake at 375 degrees for 35-40 minutes until set.

Reviews

[pattikay in L.A.]

This looks similar to the recipe I've been using for years, from Mollie Katzen's Moosewood Cookbook. It's a great way to serve cauliflower. I top it with lots of paprika. My family likes it served with cooked carrots glazed with brown sugar and butter.

[Mrs B]

This recipe is a great combination of comfort food and class. A super way to turn what, for us, is typically a weekday dish into something rather special. A definate keeper of a recipe that will be made again. PS: I made this exactly as written but next time I'm going to see if I can get away without salting the potatoes (although it might affect the crispness of the crust)!

[Chef #169686]

Takes a little time to make, but is worth it! Very tasty for dinner or brunch. My family loves it. Works great with other vegetables, like broccoli, as well.