Potato Cauliflower Pie Food

POTATO AND CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
• In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
• Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
• Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

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.

POTATO, CAULIFLOWER, AND CHEDDAR BAKE

Steps:

• Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
• Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

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.

SWEET POTATO-CAULIFLOWER SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sweet potatoes in a pot and add water to cover. Bring to a boil and cook for 15 minutes. Add cauliflower and more water if needed; cook until all vegetables are tender, about 15 minutes more. Drain. Mash sweet potatoes and cauliflower with 1/4 cup broth, butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; saute until softened, about 5 minutes. Add garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 5 minutes more. Add beef; cook and stir until browned and crumbly, 5 to 10 minutes.
• Sprinkle tapioca starch over the beef mixture in the skillet. Add 1 cup broth, peas, corn, and tomato paste. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Spread beef mixture evenly in a baking dish. Top with mashed sweet potato mixture. Sprinkle Parmesan cheese on top.
• Bake in the preheated oven until slightly browned on top, about 25 minutes. Let stand 15 minutes before serving.

COTTAGE PIE WITH KALE AND CAULIFLOWER

Steps:

• Place cauliflower in a pot of boiling water; simmer over medium heat until softened, about 15 minutes. Drain and place in the bowl of a food processor. Add almond milk, kale, and nutmeg; pulse until smooth.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine ground beef, mushrooms, leeks, carrots, red onion, and garlic in a skillet over medium-high heat; cook until ground beef is brown and crumbly and vegetables are softened, 5 to 7 minutes. Spread in the bottom of an 8-inch baking dish. Top with pureed cauliflower mixture.
• Broil in the preheated until golden, about 10 minutes. Garnish with fresh cilantro.

CAULIFLOWER CHEESE PIE WITH GRATED POTATO CRUST

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.

POTATO AND CAULIFLOWER BAKE

Steps:

• 1. Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
• 2. In a separate bowl whisk together 1½ cups dressing and sour cream.
• 3. Pour over potato mixture; mix well.
• 4. Transfer potato mixture to a 2-quart baking dish.
• 5. Mix together remaining 1 cup cheese, ¼ cup dressing and bread crumbs. Sprinkle on top of casserole.
• 6. Bake at 350°F for 60 minutes, until browned, bubbly and cauliflower is tender.
• 7. Let stand for 10 minutes before serving.

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 POT PIE

Steps:

• Heat olive oil in a large skillet over medium heat. Add cauliflower, leek, carrot, and mushrooms. Cook until soft, about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened, 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Simmer for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
• Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
• Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.

CAULIFLOWER CHEESE PIE

Steps:

• Preheat the oven to 400°F.
• Generously grease a 9-inch pie pan.
• To make potato crust, place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl, toss the potatoes with 1/2 Tsp salt, and set aside for 10 minutes.
• Squeeze out the excess water.
• Combine the drained potatoes, beaten egg, and grated onion in a medium bowl.
• Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
• Bake for 35-40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to help crisp it.
• Remove crust from the oven, and reduce the temperature to 350°F.
• Meanwhile, to make filling, beat together the eggs, milk, 1/2 Tsp of the salt, and the pepper in a small bowl, and set aside.
• Blanch cauliflower.
• Melt the butter in a large skillet over medium heat.
• Add the cauliflower, onions, garlic, and 1/4-1/2 Tsp of the remaining salt, and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add the parsley, basil, and thyme, and cook, covered, for 10 minutes, stirring occasionally.
• Remove from the heat.
• Layer the baked potato crust with half of the cheese, then the cauliflower mixture, then the remaining cheese.
• Pour the milk-egg mixture over the top and lightly dust with paprika.
• Bake for 35-40 minutes or until set.
• Remove from the oven and serve.