What we had for dinner: Cauliflower Cheese Pie

Recently, my youngest informed me that she doesn’t want to eat dead animals anymore. She declared no more turkey & cheese sandwiches for lunch, just cheese; no burgers, hotdogs, chicken, or even fish. With those orders in hand I’ve been trying to cook vegetarian meals more often or at least allow her to bypass any meat or fish I might serve.

Having a 4 year old vegetarian is a challenge, but so far she’s sticking to her guns and I’ve been able to get her to eat vegetables that most parents would have to force feed their kids. Last night I pulled out the The New Moosewood Cookbook (a hold over from another child’s vegetarian phase, which lasted about a week) and pulled together a cauliflower cheese pie with potato crust. This is a keeper; everyone loved it and next time I’ll have to make two. The prep is non-trivial, but this dish is not difficult to make at all.

Cauliflower Cheese Pie

Crust:

• 2 cups grated raw potato
• ¼ cup grated onion
• 1 egg white, beaten
• ½ tsp salt
• flour for dusting fingers

Filling:

• 1 Tbs Olive Oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• ½ tsp salt
• black pepper, to taste
• ½ tsp. basil
• ¼ tsp dried thyme
• 1 medium cauliflower in bite sized pieces
• 2 eggs
• ¼ cup milk
• 1 cup packed grated cheddar cheese
• paprika

1. Preheat oven 400F, grease (or spray oil) 9-inch pie pan or shallow baking dish.
2. Squeeze excess liquid from grated potato and onion. In a small bowl, combine grated potato, onion, salt, and egg white and mix well. Place potato mixture in pie pan and with lightly floured fingers press into place forming a pie crust, making sure to build up the sides.
3. Bake crust for 30 minutes. Brush the crust with olive oil and bake another 10 minutes. Remove the crust from oven and reduce heat to 375F.
4. While crust is baking heat olive oil in a large skillet over medium heat. Saute onion, garlic, salt, pepper, and herbs for about 5 minutes. Stir in the cauliflower into skillet and cover. Cook until tender, stirring occassionally (about 8-10minutes).
5. Spread half the cheese on the baked pie crust. Spoon sauteed cauliflower mixture over cheese. Sprinkle remaining cheese on top. Beat eggs and milk together then pour on top. Dust lightly with paprika.
6. Bake 35 to 40 minutes or until set and top of pie is browned. Serve hot or warm.

[Recipe Source: The New Moosewood Cookbook (Mollie Katzen’s Classic Cooking)]