Cauliflower-Cheese Pie

This is a good 'comfort food' dish that makes a nice presentation.  It is easy to make ahead of time for a large meal, or is nice to take to a pot-luck type gathering.  The grated potato crust is unique and really delicious.  It is fun to experiment with other vegetables along with, or in place of the cauliflower.  The picture above is one with quartered brussels sprouts added in place of about 1/2 of the cauliflower, which turned out to be a really nice twist!

The recipe is derived from the one in the Moosewood Cookbook.

Crust:
2 cups grated raw potato
1/4 cup grated onion
1/2 teaspoon salt
1 egg white, lightly beaten
flour for your fingers
a little oil

Filling:
1 tablespoons olive oil or butter
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
black pepper, to taste
1/2 teaspoon basil
1/4 teaspoon thyme
1 medium cauliflower head, cut into small pieces
2 eggs (or 1 whole egg plus 1 egg white)
1/4 cup milk
1 cup grated cheddar cheese
paprika

Preheat the oven to 400°F.  Oil a 9-inch pie pan.

Combine grated potato and onion, salt, and egg white in a small bowl and mix well.  Transfer to the pie pan and pat into place, creating a thick edge for the pie.

Bake for 30 minutes, then brush the crust with a little oil and bake it 10 more minutes.

Adjust the oven temperature to 375°F.

Heat the olive oil (or butter) in a large skillet.  Add onion, garlic, salt, pepper, and herbs.  Saute over medium heat for about 5 minutes.  Add cauliflower, stir, and cover.  Cook until just tender, about 8-10 minutes.

Spread 1/2 the cheese onto the baked crust.  Spoon the sauteed vegetables on top, then sprinkle on the remaining cheese.  Beat the eggs and milk together, and pour over the top.  Dust lightly with paprika.

Bake 35-40 minutes, or until set.