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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a delightful way to eat cauliflower. I got this recipe at a Farmer's Market, too many years to say. I make it for a good vegetarian meal. Ingredients:
2 cups packed grated raw potatoes |
1/2 teaspoon salt |
1 egg, beaten |
1/4 cup grated onion |
1 cup cheddar cheese, grated |
1 medium head cauliflower, broken into small flowerets |
1 cup chopped onion |
3 tablespoons butter |
1/2 teaspoon basil |
1/2 teaspoon salt |
2 eggs |
1/4 cup milk |
1/8 teaspoon pepper |
1 medium garlic clove, crushed |
Directions:
1. Crust:.
2. Set the freshly-grated potatoes in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water, and add to the remaining ingredients.
3. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers.
4. Bake at 400 degrees for 40-50 minutes, until browned.
5. After the first 30 minutes, brush the crust with a little oil to crispen it.
6. Turn oven down to 375 degrees.
7. Filling:.
8. Saute onions and garlic in butter for 5 minutes; add the basil and cauliflower and cook, covered, 10 minutes, stirring occasionaly.
9. Spread 1/2 the cheese into the baked crust, then the saute, then the rest of the cheese.
10. Beat the eggs and the milk together and pour over the vegetables.
11. Bake at 375 degrees for 35-40 minutes until set.
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