Monday, February 20, 2012

Cauliflower Pie

And my love affair with the flower continues. I really can't help it. I feel like this once dreaded vegetable has been cropping up the interwebs with all sorts of new surprise ideas. Surprise ideas are totally fun. They stimulate your brain cells and your taste buds.

Brownie covered cookies? Check.

Berry beer cocktail? Future check.

Cauliflower pie? Well, compared to the first two links, this may as well be slug stew. BUT...if you look at it as a balanced, healthy meal (instead of as a delicious, meal combing beer + vodka) then you're doing all right.

We ate this with crispy, roasted broccoli, which was filling if you have two portions of each. However, if you are feeding a meat-eater (meater?) then I bet you could bulk it up by adding a nice layer of ground hamburger or crumbled sausage on top of the potato layer before you add the cauliflower in. This definitely leans more towards a casserole than a pie, so feel free to adapt this to your liking. (However, the spring-form pan cooking method makes it very fancy, so we'll continue to call it a pie. Give it some integrity, people.)

Cauliflower Pie
loosely adapted from Branny Boils Over
feeds 4

Potato Crust Stuff:
3 cups peeled, grated russet potato
1/2 t. salt
1 beaten egg
1/4 cup grated onion

Cauliflower Topping:
1/2 cup grated mozzarella cheese
1/2 medium cauliflower, broken/processed into small, biteable chunks
1 cup broccoli, same size pieces as the cauliflower
2 tablespoons chopped garlic
1 dash thyme
1/2 t basil
1/2 t salt
1/2 t curry poweder
1/2 t garam masala (optional, but I liked it)
1 beaten egg
1/4 cup milk

1. Preheat oven to 400 degrees.

2. For the crust, combine the potato, salt, onion and egg in a medium bowl.

3. Press the mixture into a greased spring form pan and bake for 35 minutes until browned and solid.

3.5 Have some you time! Read your new magazine, eat a couple chocolate chips, try to guess the Jeopardy questions knowing it will be a complete fail (or is that just my life?)

4. Remove the potato crust and turn the oven down to 350.

5. Sprinkle 1/4 cup of the shredded cheese over the potato crust.

6. In a large bowl, combine the second egg with the seasonings and the milk.

7. Add the cauliflower, broccoli, and cheese to the milk mixture and mix it all together so everything is coated.

8. Pour this into the spring form pan on top of the potato crust and bake for 40 minutes until tender.

9. Let the pie cool 5 minutes before digging in.

**If you want to roast a side of broccoli, just add it in (tossed with EVOO, salt and pepper) the last 20 minutes while the pie bakes. Then while the pie is cooling for those 5 minutes, turn the oven off and the broiler on for about 3 minutes to get those broccolis nice and crispy on top.

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