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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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CAULIFLOWER CHEESE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Donovan Estate in Eustace, Texas in 1984. Ingredients:
1 teaspoon salt divided |
2 eggs |
1/4 cup milk |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon paprika |
3 tablespoons butter |
1 cup chopped white onions |
1 clove garlic minced |
1/4 teaspoon dried thyme leaves |
1/2 teaspoon dried basil leaves |
2 tablespoons chopped fresh parsley leaves |
1 medium cauliflower broken into small flowerets |
1-3/4 cups grated cheddar cheese |
potato crust |
2 firmly packed cups grated raw potatoes |
1/2 teaspoon salt |
1 egg beaten |
1/4 cup grated white onion |
vegetable oil |
Directions:
1. Preheat oven to 400 then oil a pie pan.
2. Place raw potatoes in a colander then salt potatoes and let set for 10 minutes.
3. Squeeze out the excess water.
4. Combine potatoes, egg and onion.
5. Pat potato mixture into prepared pie pan building up sides of crust with floured fingers.
6. Bake 20 minutes then brush with vegetable oil and bake 20 minutes longer.
7. Remove from oven then reduce temperature to 350.
8. In small bowl beat 1/2 teaspoon salt, eggs, milk, pepper and paprika then set aside.
9. In frying pan over medium heat sauté onions, garlic and 1/2 teaspoon salt 5 minutes
10. Add thyme, basil, parsley and cauliflower then cook covered 10 minutes stirring often.
11. Remove from heat then layer baked potato crust with half of the cheese.
12. Add herbs and cauliflower then top with remaining cheese.
13. Pour milk mixture over top and lightly dust with paprika then bake 40 minutes.
14. Remove from oven and serve immediately.
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