Cauliflower Pie Food

CAULIFLOWER CHEESE PIE

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.

CAULIFLOWER SHEPHERD'S PIE

Steps:

• Separate cauliflower into florets and cut in smaller chunks.
• In a medium pot, combine cauliflower, garlic and enough cold water to cover. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
• While cauliflower is cooking, preheat large deep cast iron skillet or wide dutch oven on medium heat and swirl 1 tbsp of oil to coat. Add garlic and sauté for 30 seconds, stirring frequently.
• Add turkey and cook for 8-10 minutes or until brown, breaking into small pieces with spatula.
• In a small bowl, whisk together stock and milk (cold!), cornstarch, salt and pepper. Pour over turkey, stir, cover and cook for 5 minutes or until thickened.
• While meat sauce is cooking, to a pot with cauliflower add butter or olive oil, salt and ground black pepper to taste. Using an immersion blender, process until very smooth consistency. Set aside.
• Add chickpeas, corn and peas to the meat sauce and stir well.
• Place dollops of mashed cauliflower on top and level with spatula. It might not cover entire skillet.
• Sprinkle with cheese and place under broiler for 5 minutes (rotating if necessary) or until cheese has melted. Serve hot.

BROCCOLI CAULIFLOWER PIE

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.

SAVORY CAULIFLOWER PIE

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.

SHEPHERD'S PIE WITH CAULIFLOWER TOPPING

Steps:

• Preheat oven to 375 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add beef, onion and garlic; cook, stirring often to crumble, until the beef is browned and onion is tender, 8 to 10 minutes. Stir in drained tomatoes, Worcestershire, rosemary, 1 tablespoon parsley, 1 teaspoon pepper and 1/4 teaspoon salt. Whisk broth and flour in a small bowl; stir into the mixture in the skillet. Cook over medium-low heat, stirring often, until the mixture thickens, about 15 minutes.
• Meanwhile, place cauliflower and water in a large saucepan; bring to a boil over high heat. Cover and reduce heat to medium-high; cook until the cauliflower is tender when pierced with a fork, about 10 minutes. Drain. Add butter, cream and the remaining 1/2 teaspoon salt; mash with a fork or potato masher until smooth (you will have about 4 cups mashed).
• Carefully spoon the mashed cauliflower over the hot mixture in the skillet, gently spreading it over the top (do not mix the 2 layers together). Sprinkle with the remaining 1/2 teaspoon pepper.
• Bake until the top is beginning to brown and the filling is bubbly, 22 to 25 minutes. Sprinkle with the remaining 2 tablespoons parsley before serving.

FRESH CARROT CAULIFLOWER PIE

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 PIE

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.

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

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, LEEK & CHEDDAR PIE WITH MUSTARD & THYME PASTRY

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.

CAULIFLOWER CHEESE POT PIE

Steps:

• Preheat the oven to 180°C/350°F.
• Cut the heads of cauliflower into florets. Don't discard the stems, they are delicious when roasted. Place all the cauliflower into a roasting dish then drizzle over the olive oil and season with salt.
• Place in the oven and allow to roast for 30 minutes or until the cauliflower is golden brown and tender.
• Make the cheese sauce according to recipe instructions.
• Combine the cauliflower with the cheese sauce in a suitable oven-safe dish. Top with a sheet of puff pastry then brush with beaten egg. With a sharp knife, make a hole to allow steam to escape.
• Place the pot pie in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and crisp.
• Remove from the oven and allow to cool for 5 minutes then serve.

COUNTRY CAULIFLOWER COTTAGE PIE

Steps:

• Cauliflower Mash
• Steam or boil the cauliflower florets for 10-15 minutes until soft. Blitz the florets with a few tablespoons of water (or almond milk) until you have a smooth consistency. Set aside.
• Half fill a large pot with salted water and add the potatoes to the pot. Set the pot over high heat and bring to a boil. Reduce the heat to medium-high and simmer the potatoes until they are soft and cooked through. Drain the potatoes and allow them to steam for 2 minutes before mashing. Mash the potatoes, adding in the vegan butter and then season to taste. Tip: you can sub the vegan butter for a good quality mild olive oil. Fold in the cauliflower purée and mix until everything is smooth.
• Cottage Pie
• Preheat the oven to 180 ºC.
• Set a large frying pan over medium-high heat and heat the olive oil. Add the onion, carrots, celery and mushrooms and fry for 10 minutes until the veggies have softened and begin to colour. Add the garlic, thyme, tomato paste and flour and fry for 2 minutes to cook out the tomato paste and flour. Add the Fry's Family Pea Protein Mince and stir fry for 2 minutes. Add the soy sauce, vegetable stock, cannellini beans and bay leaves and stir to combine. Simmer with the lid off for 30 minutes until thickened.
• Check and adjust the seasoning of the mince, when you are happy with the flavour, spoon the mixture into an ovenproof dish. Top with dollops of cauliflower and potato mash and spread the mixture evenly over the top. Rough up the surface using a fork to create a pattern and then drizzle lightly with olive oil. Bake for 20 minutes or until golden brown. Serve and enjoy.