Cauliflower-Cheese Pie
added 03/07/08
Makes a 9-inch pie
Crust
2 cups grated raw potato, packed
1/2 tsp. salt
1 egg, beaten
1/4 cup onion, grated
Filling
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small flowerets
1 medium clove garlic, crushed
1 cup onion, chopped
3 Tbs. butter
Dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs
1/4 cup milk, beaten together with the eggs
Freshly ground black pepper, to taste
Paprika, to taste
Heat oven to 400 degrees F.
Set the freshly-grated potato in a colander over a bowl. Salt it and leave
it for 10 minutes. Then squeeze out the excess water (which can be used for
soup stock) and add it to the remaining crust ingredients. Pat it into a well-oiled
9-inch pie pan, building up the sides of the crust with lightly-floured fingers.
Bake for 40 to 45 minutes, until browned. After the first 30 minutes, brush
the crust with a little oil to crispen it.
Sauté onions and garlic, lightly salted, in butter for 5 minutes.
Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally.
Spread half the cheese into the baked crust, then the sauté, then the
rest of the cheese. Pour the custard over and dust with paprika. Bake 35 to
40 minutes, until set.
-Moosewood Cookbook, by Mollie Katzen
