CAULIFLOWER PIE
This kosher recipe is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but plan to soon. The source is the Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchen - this contribution was from Marc Schwartz, New Haven Hadassah in Connecticut.
Provided by PanNan
Categories Cauliflower
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 F and oil a 9 inch pie plate.
- Separate cauliflower florets and discard the core. Add florets to large pot of boiling salted water. Boil about 15 minutes, until fork tender. Drain and mash.
- Heat 3 tbsp oil in large skillet, and add garlic. Cook over low heat about 1 minute, making sure that garlic doesn't burn. Add mashed cauliflower, salt and pepper (to taste), to the garlic in the skillet. Raise heat to high, and stir mixture until the moisture evaporates. Remove from heat and cool for 15 minutes.
- Stir eggs and flour into cooled cauliflower mixture, and spread evenly into pie plate. Sprinkle top with remaining oil. Bake 30 minutes, until the top just starts to brown.
Nutrition Facts : Calories 172.9, Fat 13.1, SaturatedFat 2.1, Cholesterol 70.5, Sodium 66.1, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 5.3
SAVORY CAULIFLOWER PIE
Meet the Cook: If you're looking for a meatless main dish or a hearty side to take to a church potluck or family gathering, this pie is the perfect choice. It's a favorite with my husband and our 14-year-old son, Brett, and daughter Holly, 10. -Debbie Hart, Ft. Wayne, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine croutons and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8 minutes or until lightly browned; set aside. , In a large skillet, saute the cauliflower, onion, carrots, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with cauliflower mixture and remaining cheese. , In a bowl, beat the eggs and milk. Pour over pie. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean and the cauliflower is tender.
Nutrition Facts : Calories 263 calories, Fat 20g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
DELICIOUS BAKED CAULIFLOWER PIE
I got the recipe some time ago from a friend, after I had this for a dinner gathering at her home, I have been making this dish ever since, if you are a lover of cauliflower, then you are in for a special treat!
Provided by Kittencalrecipezazz
Categories Cauliflower
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 375°F.
- In a bowl, combine croutons and 1/4 cup butter. Press into the bottom and up the sides of an ungreased 9-inch pie plate. Bake at 375F for 8 minutes, or until lightly browned; set aside.
- In a large skillet, saute cauliflower, onion, carrot, garlic, salt, and oregano in remaining butter over medium heat for 10 minutes, stirring frequently.
- Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese.
- Im a bowl, beat eggs and milk; pour over pie. Bake, uncovered, at 375F for 30 minutes, or until a knife inserted in the middle comes out clean and the cauliflower is tender.
CAULIFLOWER PIE
Make and share this Cauliflower Pie recipe from Food.com.
Provided by marybeth
Categories Breakfast
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a Large saucepan, cook onions until softened.
- Add cauliflower pieces, season with salt and pepper.
- Cover with water.
- Boil until just tender.
- Drain well.
- Arrange crescent rolls in pie pan, pressing into the bottom and up the sides.
- Place cauliflower in shell, with stem ends facing down.
- Sprinkle cheese over pie.
- Mix eggs and milk together, season to taste again.
- Pour over cauliflower.
- Bake at 350 degrees for about 45 minutes or until set.
Nutrition Facts : Calories 235.8, Fat 14.9, SaturatedFat 8.3, Cholesterol 98.6, Sodium 279.4, Carbohydrate 20.4, Fiber 3, Sugar 3.6, Protein 6.2
CAULIFLOWER AND HAM CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid.
- Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated parmesan Place pan on a baking sheet. Whisk the half-and-half, eggs, egg yolks and flour in large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.
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.
FRESH CARROT CAULIFLOWER PIE
This recipe resembles a quiche, but uses fresh vegetables as the main ingredients. It's so delicious, you will probably get requests for it often. I certainly do!
Provided by pixie stiz
Categories Cauliflower
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Prepare the Savory Pie Crust by mixing croutons and melted butter in a 9" pie shell pan.
- Bake for 8 minutes or until golden brown@ 375.
- Remove from oven and set aside.
- In a large skillet, melt butter.
- Saute onion and garlic for 3 minutes until golden.
- Add cauliflower, carrots, oregano, salt and pepper.
- Cover and cook for 10 minutes, stirring occasionally.
- Sprinkle 3/4 cup of cheese into prepared pie crust; add veggie mix.
- Top with remaining cheese.
- In a small bowl, beat eggs and milk; pour over ingredients in pie shell.
- Bake in a 375 degree F oven for 30-40 minutes, until set.
CAULIFLOWER CHICKEN POT PIE
This low-carb riff on chicken pot pie is made without flour and is topped with parsley studded cauliflower "biscuits."
Provided by Arlyn Osborne
Categories Cauliflower
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 F and line a baking sheet with parchment paper. Trace 7 circles onto the parchment with a 3 1/2-inch round cutter.
- Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool.
- Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture, then add to an empty bowl. Add remaining crust ingredients and mix to combine.
- Scoop 4 tablespoons of the mixture into each of the drawn circles on the baking sheet. Shape into a round disc, about 1/2 inch thick. Bake for 15-20 minutes, or until golden brown, flipping halfway through.
- Whisk together the chicken broth, corn starch, and thyme in a liquid measuring cup and pour the mixture into an 8-inch cast iron skillet. Bring to a boil, then lower heat and simmer over medium heat until thickened, about 5-10 minutes.
- Turn the heat down to medium-low and stir in the chicken, vegetables, and cream. Season with salt and pepper. Cook until heated through, 5 minutes.
- Garnish with chopped parsley. Top with fresh baked cauliflower crust.
Nutrition Facts : Calories 930.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 144.8, Sodium 1059.6, Carbohydrate 158.7, Fiber 7.8, Sugar 0.8, Protein 27.6
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
BROCCOLI CAULIFLOWER PIE
Make and share this Broccoli Cauliflower Pie recipe from Food.com.
Provided by Ed K.
Categories Savory Pies
Time 50m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Steam rice in steamer with 5 cups of water, butter, and salt.
- Using a 9 inch cake pan grease with a good quality no stick spray coating. Add steamed rice and flatten into pan and smoothing out to fill pan half way.
- Apply layer of peas. you should only need half of the can.
- Steam cauliflower and broccoli separately.
- Apply a layer of cauliflower over pea's. Piece's should be medium size and not overwhelming.
- Spread 1/3 of jar of cheese over cauliflower.
- Then add broccoli over top making use of as much as possible. Finally add remaining cheese spreading over all.
- Sprinkle with garlic powder and bake until cheese melts through completely.
Nutrition Facts : Calories 504.6, Fat 14.7, SaturatedFat 8.7, Cholesterol 45.2, Sodium 1084.7, Carbohydrate 76.2, Fiber 11.8, Sugar 12.7, Protein 20.1
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.
CAULIFLOWER CHEESE PIE WITH GRATED POTATO CRUST
This delicious vegetarian entree is very easy to put together and uses things that most people have in their pantry's. The grated potato crust is fabulous and I can imagine using it for all sorts of entrees. If you love cauliflower cheese, this pie is for you!
Provided by MarieRynr
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set the freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then, squeeze out the excess water. Beat in the egg, salt and grated onion.
- Pat into a well oiled 9 inch pie tin, building up the sides of the crust with lightly floured fingers. Bake at 400*F for 40 to 45 minutes, until browned. After the first 30 minutes, crush with some more oil to crispen it.
- Meanwhile saute the onions and garlic in the butter for 5 minutes. Add the herbs and cauliflower and cook, covered, 10 minutes longer, stirring occasionally. Season to taste with salt and the pepper.
- Spread half the cheese into the baked crust. Top with the saute, then the rest of the cheese. Beat together the egg and milk and carefully pour over. Dust with paprika.
- Lower the oven temperature to 375*F and bake for 35 to 40 minutes longer, until custard is set and is pie is nicely browned.
Nutrition Facts : Calories 247.3, Fat 15, SaturatedFat 8.7, Cholesterol 142.2, Sodium 618.2, Carbohydrate 18.3, Fiber 4, Sugar 4.4, Protein 11.5
CAULIFLOWER, LEEK & CHEDDAR PIE WITH MUSTARD & THYME PASTRY
Enjoy this comforting cauliflower, cheese & leek pie. With homemade mustard and thyme pastry, it's a great veggie main course for any occasion
Provided by Anna Glover
Time 1h40m
Number Of Ingredients 11
Steps:
- For the pastry, put the flour in a food processor with the butter, mustard and thyme leaves, and pulse until the mixture resembles breadcrumbs. Add 4-6 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 30 mins.
- For the filling, break the cauliflower into small bite-sized florets (keep the leaves for stock or roast until crisp and serve alongside the pie), and chop the stalk into 2cm pieces. Steam in a steamer or steamer basket set over a pan of simmering water for 8-10 mins until the stalk pieces are just tender, but not cooked through. Remove from the steamer and leave to cool and steam-dry on a plate.
- Heat the oil in a frying pan over a low heat and fry the leeks with a pinch of salt for 10 mins until softened. Add a splash of water if they start to turn lightly golden and cook until the water has evaporated. Remove from the heat.
- Cut off a third of the pastry and set aside. Roll out the rest on a floured work surface to a round large enough to line a 25cm wide and 7cm deep pie dish (enamel pie dishes work well for this). Line the dish and set aside.
- Whisk the eggs in a large bowl with some seasoning. Reserve a little of the beaten egg in a small bowl, then fold the cheese, cauliflower and leeks into the remaining egg. Tip the filling into the pie dish and spread out evenly. Roll out the remaining pastry and use to cover the pie, using some of the reserved egg to seal it to the edge. Crimp the edge and trim any excess, then chill for 20 mins.
- Heat the oven to 200C/180C fan/gas 6. Brush the top of the pie with the remaining beaten egg and bake for 45 mins until golden and crisp on top. Stand for 10 minutes before serving with roast potatoes.
Nutrition Facts : Calories 739 calories, Fat 48 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
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