Skip to content

Cauliflower Pie with Grated Potato Crust

January 9, 2010

I had no idea I was sitting down with a food critic when I served this recipe as a side dish for dinner the other night.  Based on the Omnivore’s comments, it seems as though he was recently schooled in recipe reviewing and he set out critiquing this dish from crust to filling.

He addressed the visual appeal, flavor, and texture.  Below are his comments.

Absolutely beautiful, especially with the tinged bits of browned cauliflower on top.

Unmolds cleanly and sets up well as the perfect vegetable-starch side dish.

Cuts perfectly with the side of a fork, yet stays together as one cohesive mass on the fork from the plate to the mouth.

Great flavor.  Could use more cheese. I cut the cheese down significantly!  I never told him there was cheese in the recipe, though, so I feel if he could taste it, there was enough.  You may want to be more heavy handed, though.

Reheats wonderfully and even better as leftovers.  The grated potato crust is delicious.

The recipe instructs that the pie be made in a pie pan.  I decided to be brave, though, and attempt to make this dish in my springform pan (I have yet to actually make a cheesecake in my springform pan…), hoping that it would unmold.  It did!

The grated potato crust could be used as a base for many veggies.  That recipe is a keeper!  I used my food processor for the majority of the preparation: shredding potatoes, chopping onion and cauliflower, and shredding cheese.  I encourage you to do the same.

Cauliflower Pie with Grated Potato Crust (serves 5, adapted from The Moosewood Cookbook)

For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten
1/4 cup grated onion

For the Filling
1/2 cup packed grated strong cheddar cheese, divided
1/4 cup parmesean cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper

Combine grated potato with salt, onion, and beaten egg.  Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil.  Bake in a preheated 400* oven for 30-40 minutes until it browns.  Remove from oven and lower temperture to 350*.

Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt.  Add garlic and cook lightly.  Add pepper to taste.  Break cauliflower up into small florets (I encourage you to just pulse in a food processor until chunky).  Combine onion mixture with cauliflower and remaining cheddar cheese.  Pour into prepared pie crust.  Beat together milk with egg and pour over vegetable mixture.  Sprinkle parmesan cheese on top.  Filling will appear dry.

Bake for 40 minutes until tender and delicious.  Let set 5-10 minutes before unmolding (if using a springform pan).

5 servings

Calories 228.8
Total Fat 4.9 g
Saturated Fat 2.6 g
Protein 12.0 g

8 Comments leave one →
  1. January 9, 2010 8:50 pm

    Love, love, love this idea.

  2. jen permalink
    January 10, 2010 11:42 am

    Looks great! Is the recipe shown with the amount of cheese you used, or the original amount?

    • brannyboilsover permalink*
      January 10, 2010 2:21 pm

      I posted it with the amount of cheese I used…not the original amount.

  3. January 10, 2010 2:17 pm

    I have a question on the potato….. did you rinse and/or squeeze excess moisture out? Or just literally grate and go? And is it pressed onto the bottom only of the pan, or up the sides a little bit?

    This sounds sooooo delish and I am going to try it this week. I just want to make sure I do it right! 🙂

    • brannyboilsover permalink*
      January 10, 2010 2:21 pm

      I did NOT squeeze excess moisture out of my potatoes – but I did notice other versions of this recipe online did do that. But I literally grated and went with it. Mollie Katzen (author of recipe) instructs you to push the potato up onto the sides of the pan to make a “handsome crust.” So, yeah, form an edge. Enjoy!

      • January 11, 2010 9:09 am

        thank you so much! I just bought my head of cauliflower and now with your notes I am good to go! I can hardly wait!

  4. January 11, 2010 12:38 pm

    Yum! I have got to try this!

  5. January 11, 2010 7:38 pm

    Aww, what cute comments 🙂 Love that potato crust – yum!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: