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Cauliflower Cheese Pie

SUBMITTED BY: Linda S. Gibson PHOTO BY: Caroline C

"This cauliflower cheese pie is made with a delicious potato crust."

RECIPE RATING:

Read Reviews (54)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups shredded potatoes
1/4 cup grated onion
1 egg, beaten
1 teaspoon salt
1 tablespoon all-purpose flour
1 1/2 tablespoons olive oil
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 head cauliflower, coarsely chopped
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 teaspoon paprika

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

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REVIEWS

Reviewed on Jan. 21, 2004 by PTSMOOT

I admit I used a frozen pie crust for this instead of making the potato crust (lazy lazy... MORE

Reviewed on Jan. 21, 2004 by Caroline C

With some modification, this could be a great recipe! The crust was delicious but next time I... MORE

Reviewed on May 18, 2006 by readernut

This was excellent. I used frozen hash browns and will try using frozen cauliflower next time... MORE

Reviewed on Jul. 18, 2005 by WHITWHEE

This is surprisingly fantastic! I made no recipe variations and best of all...it was a hit... MORE

Reviewed on Feb. 2, 2004 by CHELLERENAE

My boyfriend and I loved this recipe, and it turned out fine in a deep 8-inch baking dish. ... MORE

Reviewed on Jan. 21, 2004 by ANNA.M

I enjoyed it very much, my family liked it and I cut off some of the fat by using low fat... MORE

Reviewed on Jan. 21, 2004 by SWEET BABOO

This dish had excellent flavor and was well worth the time and effort. It was more... MORE

Reviewed on Jan. 21, 2004 by BETHANDBRIGGS

Yumm! This is one of the few meatless recipes that I crave...I must admit that I don't make... MORE

Reviewed on Nov. 2, 2002 by CLAROC

This recipe is excellent (and well worth the baking time!). I found no problems with the... MORE

Reviewed on Oct. 6, 2007 by mom23boys

This was really pretty good. I added some chopped spinach to it because I had some that needed...

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