Tuna Cauliflower Cheese Pie Recipes

TUNA, CAULIFLOWER AND CHEESE PIE

Steps:

• Preheat the oven to 200°C (180°C fan-forced).
• Roll two-thirds of pastry between sheets of baking paper until 3-4mm thick, large enough to line a 23cm pie dish (6-cup capacity). Ease pastry into dish, press into side; trim edge, leaving a small overhang of pastry. Or, use ready-made shortcrust pastry sheet to line pie dish. Line pastry with baking paper, fill with pastry weights or rice. Place dish on oven tray; bake for 15 minutes, then remove baking paper and weights, and bake a further 10 minutes or until golden brown; cool. Trim excess pastry.
• Meanwhile, steam or microwave the cauliflower for 1 1/2 minutes or until almost tender, as it will cook further in the sauce.
• Melt butter in a large saucepan over medium heat; cook onion, stirring, until soft. Stir in flour; cook, stirring, for 1 minute. Stir in 1/2 cup of milk; stir over heat until mixture boils and thickens. Repeat with remaining milk in two batches. Stir in mustard, cheese and tuna, breaking up any large lumps but don't stir too much or the tuna will disintegrate and become mushy. Stir in the cauliflower. Taste and season. Cool.
• Spoon the tuna filling into the pastry case. If there is too much filling, keep it to eat with rice or pasta. Brush the edge of the pie with a little egg. Roll remaining pastry between sheets of baking paper until large enough to cover the top of the pie or use remaining pastry sheet. Place pastry over filling, Lightly press the edge with a fork to seal; trim edge. Pierce a few holes in the top with a knife to allow steam to escape. If you like, use some of the pastry scraps to make a fish shape to go on top. Brush pie lightly with egg. Bake pie for about 25 minutes or until golden brown.

TUNA CAULIFLOWER CHEESE PIE

Steps:

• Preheat the oven 180°C.
• Place the cauliflower on an oven tray and drizzle with little olive oil. Roast for about 10 minutes until still firm but just starting to brown, then remove from the oven.
• Lightly oil an ovenproof quiche or flan dish (about 25cm across).
• In a large sauté pan or deep frying pan on a low heat, melt the butter, adding three quarters of the sliced spring onion and cook gently for 1-2 minutes. Sprinkle flour over the butter and spring onions and stir quickly. Slowly pour in the milk and stock stirring continuously, now turn the heat up to medium low and keep stirring until the sauce thickens and starts to bubble. The sauce needs to be quite thick and smooth. Remove from the heat, add 1½ cups of grated cheese and the mustard. Season to taste with salt and pepper and a small dash of Tabasco. Spread the tuna evenly over the base of the quiche dish, then pile the cauliflower florets over the tuna. Top with the sauce and sprinkle the rest of the Cheddar cheese. Then bake for 15-20 minutes until the top turns golden brown. Scatter with the remaining spring onions and serve piping hot, with crusty bread and a green salad.

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:

• 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.

TUNA-NOODLE CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
• Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

TUNA CAULIFLOWER SALAD WITH LIME VINAIGRETTE

Steps:

• Cook frozen cauliflower as directed on bag. Cook frozen peas as directed on box; drain. Place cauliflower and peas in large bowl; refrigerate.
• In tightly covered container, shake vinaigrette ingredients until well blended. Stir tuna, cucumber and green onions into cauliflower mixture; add vinaigrette. Toss to coat. Cover; refrigerate about 1 hour or until chilled.
• Just before serving, top with olives and tomatoes.