Cauliflower Pie with Potato Crust

This was a great vegetarian entrée, and a fun, different way to use cauliflower. Andrew, of course, wouldn't touch it, given his hatred of cauliflower, but Joe and I both really enjoyed it. Cauliflower and cheese is a match made in heaven anyway, and the flavors work really well together in this dish. I thought the pie itself was a bit dry; I wanted it to be wetter, so next time I'll add more milk or another egg. I think I'll definitely make this again, though. It's an impressive vegetarian dish for brunch, lunch or dinner, and it really does taste delicious.

Cauliflower Pie with Potato Crust
source: adapted from Lemons & Love, who got it from Branny Boils Over

2 cups packed grated raw potatoes

1/2 teaspoon salt

1 egg white, beaten

1 cup grated strong cheddar cheese, divided

1/2 cup Parmesan cheese

1 medium cauliflower, broken into small florets

1 garlic clove, crushed

1 cup chopped onion

Dash of dried thyme

1/2 teaspoon salt

1 egg, beaten

1/4 cup milk

Black pepper to taste

1. Combine grated potato with salt and beaten egg. Press into a greased pie plate. Bake in a preheated 400-degree oven for 30 to 40 minutes or until browned. Remove from oven and lower temperature to 350 degrees. Sprinkle 1/4 cup of cheddar cheese over pie crust.

2. Meanwhile, saute chopped onion in a nonstick pan with thyme and salt. Add garlic and cook for 30 seconds. Add pepper to taste. Break cauliflower up into small florets. Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle Parmesan cheese on top. Filling will appear dry.

3. Bake for 40 minutes until tender. Let set 5 to 10 minutes before slicing and serving.