Best 4 Cauliflower Cheese Pie Recipes
Indulge in a culinary masterpiece that seamlessly blends the comfort of classic cauliflower cheese with the delightful flavors of a savory pie. This Cauliflower Cheese Pie is a delightful dish that caters to various dietary preferences, making it a perfect choice for inclusive gatherings. With a crispy and flaky crust, a velvety cauliflower cheese filling, and a sprinkle of sharp cheddar, this pie offers a symphony of textures and flavors that will tantalize your taste buds. Whether you're a vegetarian seeking a hearty main course or a cheese enthusiast craving a unique twist on a beloved classic, this recipe promises an unforgettable dining experience. Additionally, the article features a collection of equally enticing recipes, including a delectable Cauliflower Cheese Soup that transforms the classic dish into a creamy and comforting broth, and a flavorful Cauliflower Cheese Stuffed Peppers recipe that combines the goodness of cauliflower cheese with the vibrant flavors of bell peppers.
Here are our top 4 tried and tested recipes!
CAULIFLOWER CHEESE PIE
Steps:
- Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan.
- Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it.
- Remove crust from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a small bowl; set aside.
- Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.
- Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve.
CAULIFLOWER CHEESE PIE
This cauliflower cheese pie is made with a delicious potato crust.
Provided by Linda S. Gibson
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 4
Number Of Ingredients 17
Steps:
- 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, basil, 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.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 28.5 g, Cholesterol 185.2 mg, Fat 26.9 g, Fiber 6.2 g, Protein 21 g, SaturatedFat 11.5 g, Sodium 953.1 mg, Sugar 6.9 g
CAULIFLOWER CHEESE PIE WITH POTATO CRUST
Steps:
- The Crust: Heat your oven to 400f. Generously spray a 9 inch pie tin with pan spray. Combine grated potatoes and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly floured fingers building up the sides into a nice crust. Bake for 30 minutes, remove from the oven, brush the crust with a little oil and return to bake for about 10 minutes more. The oil will help crisp up the crust a bit. Remove from oven and turn your oven down to 375f. The Filling: Heat the olive oil or butter in a large skillet. Add onion, garlic. salt, pepper and thyme, and saute over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8-10 min.) Spread half the cheese onto the baked crust. Spoon the sauteed vegetables on top, then sprinkle with remaining cheese. Beat the eggs and milk together, and pour this over the top (this mixture will not completely cover the cauliflower, but it is enough). Bake 35-40 min, or until set. Serve hot or warm.
CAULIFLOWER-CHEESE PIE
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.
Provided by out of here
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- 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.
- Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers.
- Bake at 400 degrees for 40-50 minutes, until browned.
- After the first 30 minutes, brush the crust with a little oil to crispen it.
- Turn oven down to 375 degrees.
- Filling:.
- Saute onions and garlic in butter for 5 minutes; add the basil and cauliflower and cook, covered, 10 minutes, stirring occasionaly.
- Spread 1/2 the cheese into the baked crust, then the saute, then the rest of the cheese.
- Beat the eggs and the milk together and pour over the vegetables.
- Bake at 375 degrees for 35-40 minutes until set.
Tips:
- To achieve a golden-brown crust, brush the top of the pie with milk or beaten egg before baking.
- For a crispy crust, preheat the oven to a high temperature and bake the pie for a shorter amount of time.
- To prevent the crust from becoming soggy, use a combination of grated and shredded cheese.
- For a more flavorful filling, use a variety of cheeses, such as cheddar, Parmesan, and mozzarella.
- To add a pop of color and nutrients, add chopped vegetables, such as broccoli, spinach, or bell peppers, to the filling.
- For a richer flavor, use heavy cream or half-and-half instead of milk.
- To make the pie ahead of time, assemble it and bake it, then let it cool completely and refrigerate it for up to 3 days. When ready to serve, reheat the pie in a preheated oven until warmed through.
Conclusion:
Cauliflower cheese pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover cauliflower and it is also a good source of vitamins and minerals. With its creamy, cheesy filling and crispy crust, this pie is sure to be a hit with everyone who tries it.
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