Best Moosewood's Cauliflower Cheese Pie
Our dinner yesterday, very cheesy and tasty. Loved the idea of using shredded potato as the crust, and the cauliflower-onion mixture was absolutely delicious. I browned the onions, which made the filling more flavorful; I also added a few dashes of red hot pepper sauce into the crust mixture to give a bit zing. Definitely a keeper and will be making it again!
Yield
4 servingsPrep
30 minCook
1½ hrsReady
2 hrsWho first created Moosewood Cauliflower Cheese pie?
The pie is rooted in the famous Moosewood Cookbook by Mollie Katzen, a go-to guide for vegetarian cooking when first published in the 1970s.
Since then, it has become a beloved recipe in many households, including mine.
I remember my mom making it for me when I was just a wee tot, and it's still one of my favorites!
One of the great things about this dish is that it's versatile.
You can add different vegetables or spices to suit your taste or even swap out the cheese for a vegan alternative.
The possibilities are endless!
Do you cook the cauliflower before making the pie?
The raw cauliflower is sautéed with onion and seasonings prior to adding to the pie.
Can I use frozen cauliflower for cauliflower cheese pie?
Well, of course you can! Frozen cauliflower is a fantastic option for a cauliflower cheese pie.
It's like a superhero in disguise, ready to save the day when fresh cauliflower is nowhere to be found.
Just thaw and drain the frozen cauliflower before using it in your pie.
It'll be our little secret that you didn't use fresh cauliflower.
Now go forth and create a delicious cauliflower cheese pie that would make even the most discerning of taste buds swoon with delight!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato crust | |||
|
butter
for greasing pan |
*
|
||
| 2 | cups |
potatoes
raw, grated |
|
| ¼ | cup |
onions
grated |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
all-purpose flour
|
|
|
olive oil
for brushing |
*
|
||
| Filling | |||
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
onions
thinly sliced |
|
| 2 | cloves |
garlic
cloves, finely chopped |
|
|
salt and black pepper
to taste |
*
|
||
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | medium |
cauliflower florets
coarsely chopped |
*
|
| 1 | cup |
cheddar cheese
grated |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
|
paprika
for sprinkling |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Potato crust | |||
| 1 | x |
butter
for greasing pan |
*
|
| 473 | ml |
potatoes
raw, grated |
|
| 59 | ml |
onions
grated |
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | ml |
salt
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
olive oil
for brushing |
*
|
| Filling | |||
| 15 | ml |
olive oil
|
|
| 1 | large |
onions
thinly sliced |
|
| 2 | each |
garlic
cloves, finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1 | medium |
cauliflower florets
coarsely chopped |
*
|
| 237 | ml |
cheddar cheese
grated |
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 1 | x |
paprika
for sprinkling |
*
|
Directions
Potato Crust:
Set the oven at 400℉ (200℃). Use butter to grease a shallow 9-inch baking dish .
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.
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.
Turn the oven temperature down to 350℉ (180℃).
Filling:
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.
Spread half of the cheese on the potato crust. Spoon the sautéed vegetables on top, then sprinkle those with the remaining cheese.
In a small bowl beat together the eggs and milk, and pour this over the vegetables. Sprinkle with paprika and transfer to the oven.
Bake the cauliflower for 35 minutes or until the custard is set and the top is browned. Serve at once with a salad.
