Moosewood's Cauliflower Cheese Pie (#1377)

Main Vegetarian
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Potato Crust

  • 1 Butter for greasing pan
  • 2 cups Potatoes raw, grated
  • 1/4 cup Onions grated
  • 1 Eggs lightly beaten
  • 1 tsp Salt
  • 1 Tbsp All-Purpose Flour
  • 1 Olive Oil for brushing


  • 1 Tbsp Olive Oil
  • 1 large Onions thinly sliced
  • 2 Garlic cloves, finely chopped
  • 1 Salt And Black Pepper to taste
  • 1/2 tsp Basil dried
  • 1/2 tsp Thyme dried
  • 1 medium Cauliflower Florets coarsely chopped
  • 1 cup Cheddar Cheese grated
  • 2 large Eggs
  • 1/4 cup Milk
  • 1 Paprika for sprinkling


  1. Potatoe crust:
  2. Set the oven at 400° f (200° c). Use butter to grease a shallow 9 inch baking dish.
  3. In a mixing bowl, combine the grated potato, onion, egg, salt, and flour. Transfer the mixture to the buttered pan and pat it down with a rubber spatula.
  4. Set the pan in the hot oven and bake for 30 minutes. Brust the crust lightly with olive oil, return the pan to the oven, and bake for 10 minutes more. Set the pan aside.
  5. Turn the oven temperature down to 350° f (180° c).
  6. Filling:
  7. In a sauté pan, heat the olive oil until it is hot. Add the onion, garlic, salt pepper, basil and thyme. Sauté over medium heat for 8 minutes or until the onions are translucent. Stir in the cauliflower and cook for 5 minutes more.
  8. Spread half of the cheese on the potato crust. Spoon the sautéed vegetables on top, then sprinkle those with the remaining cheese.
  9. In a small bowl beat together the eggs and milk, and pour this over the vegetables. Sprinkle with paprika and transfer to the oven.
  10. Bake the cauliflower for 35 minutes or until the custard is set and the top is browned.
  11. Serve at once with a salad
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