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
ROASTED CAULIFLOWER AND MANCHEGO HAND PIES
A manchego cheese short crust envelops Spanish-inspired hand pies, which include oven-roasted cauliflower, toasted hazelnut paste, chopped rosemary, and more of the tangy cheese; serve them as vegetarian tapas, with slices of membrillo (Spanish quince paste often offered alongside manchego) and a glass of fine sherry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Toss cauliflower with 3 tablespoons oil in a medium bowl; season with salt and pepper. Spread on a rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip cauliflower; roast 5 minutes more. Let cool.
- Put nuts and garlic in a food processor. With processor running, slowly add remaining 4 tablespoons oil until mixture is finely chopped. Add lemon zest and 1 teaspoon rosemary; season with salt and pepper. Process until combined.
- Roll out half of the dough on a lightly floured surface to a 1/4-inch thickness. Cut out 8 rounds, 4 inches each. Transfer to a rimmed baking sheet lined with parchment. Spread 2 teaspoons hazelnut mixture onto each round, leaving a 1/2-inch border. Divide cauliflower among rounds. Top with cheese and remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk cream and egg yolk in a small bowl. Brush edges of dough with egg wash. Set aside.
- Roll out remaining dough on a lightly floured surface to a 1/4-inch thickness. Cut out 8 rounds, 4 inches each. Cut out 8 flowers with a small flower-shaped cookie cutter from scraps. Place a dough round on top of each pie; gently press edges with a fork to seal. Brush crusts with egg wash; place a flower on each pie. Brush flowers with egg wash. Refrigerate until cold, about 20 minutes. Bake until crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.
CAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCE
Make and share this Cauliflower Gratin With Manchego and Almond Sauce recipe from Food.com.
Provided by Raquel Grinnell
Categories Cauliflower
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
- In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.
- In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
- Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
- Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
- MAKE AHEAD The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.
Nutrition Facts : Calories 258.2, Fat 20.2, SaturatedFat 8.4, Cholesterol 35.6, Sodium 109.5, Carbohydrate 14.8, Fiber 3.9, Sugar 5.5, Protein 7.6
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