As the temperatures begin to drop, this is one of the first dishes I make. It’s warm and cheesy and delicious. The potato crust is a perfect complement to the tender cauliflower filling. Plus, turning your oven on after months of grilling outside is always a great way to welcome fall. This is one of those dishes that will have your guests asking, “Wow! What’s in this?”. Most people have probably never had anything like it, and I promise they will not only be requesting seconds, but they’ll want the recipe too.
Thanks Mollie!
This recipe is originally from the cookbook Moosewood Cookbook by Mollie Katzen. If you’re a vegetarian, it’s a great book with lots of interesting and tasty recipes. While I’ve made some slight changes, I certainly can’t take any credit so thanks Mollie!
If you have a food processor, use it!
Grating potatoes and onions is time consuming and tough on your arms. I highly recommend using your food processor for this recipe as it will significantly cut down on the prep time. You can thank me later! You’ll want to use a grating disc (I use my medium one) for the potatoes and onions and then the metal blade for the other onions and garlic. See the note below the recipe for specific instructions. If you need some motivation dusting off your food processor, check out this post that explains why I love mine so much. Honestly, I’m obsessed.
Get cooking!
This one is winner and I can’t wait for you to try it! If you are looking for some other vegetarian dinner ideas, here are some of my favorites: Spaghetti Squash Cakes, No Fry Eggplant Stacks, Stuffed Parmesan Zucchini Boats, Vegetarian Chili, Zucchini Curry, Mushroom Black Bean Burgers and Carrot Coconut Ginger Soup. As always, let me know how your Cauliflower Cheese Pie with Grated Potato Crust comes out by leaving a comment below. Enjoy! Buen provecho!
Cauliflower Cheese Pie with Grated Potato Crust
Equipment
- Food processor
- Stove top
- Oven
Ingredients
Crust
- cooking spray of choice
- 1 large egg, beaten
- 3 medium grated raw potatoes (about 2 cups)
- 1 medium grated onion
Filling
- 1 tbs extra virgin olive oil
- 3 or more cloves of garlic, minced
- 2 small onions, chopped (sometimes I like to sub a large shallot for an onion)
- ¼ tsp dried basil (fresh is even better)
- ¼ tsp dried thyme (fresh is even better)
- salt and pepper to taste
- 1 medium cauliflower, cut into small florets
- 1 cup grated cheddar cheese
- 2 eggs, beaten
- ¼ cup milk (low fat ok) OR ¼ cup Greek yogurt (low fat ok)
- freshly ground pepper
- pinch of paprika
Instructions
- Prep time is based on the use of a food processor. See note below for suggestions on grating and chopping using your food processor.
- Preheat oven to 400 F. Grease a shallow 9-inch pie/cake pan with cooking spray. In a large mixing bowl, beat the egg. Add the grated onions and potatoes as well as the salt and pepper mixing to combine. Transfer to the pan and pat into place (use your fingers, the back of a spoon or a spatula), building up the edge as high as you can. Bake for 30 minutes, then remove from oven, spray with cooking spray and bake for 10 more minutes. Remove from oven and cover the bottom of the baked crust with about HALF the cheese. Lower the oven temperature to 375 degrees F.
- Meanwhile, in a large skillet, heat oil over medium heat. Add garlic, onions and spices. Cook until onions are translucent (about 5 minutes). Add the cauliflower, cover and cook until cauliflower is fork tender stirring occasionally (about 10-12 minutes). Spoon the cauliflower mixture into the baked crust.
- Beat the eggs and milk (or yogurt) together seasoning with freshly ground pepper and pour over the top of the cauliflower. Sprinkle the rest of the cheese over the top. Dust lightly with paprika. Bake for 35 to 40 minutes, or until set. Serve hot. Reheats well.
