Cauliflower Pie

From Susan Hollingsworth


  • 3 medium potatoes

  • 1 cup chopped onion

  • 2 tbsp minced onion

  • 3 cloves garlic, minced

  • salt and pepper

  • 1 tbsp chopped fresh basil

  • 1 large head cauliflower

  • 1 egg

  • 2 tbsp butter

  • 6 ounces grated cheddar cheese


Heat oven to 375 degrees. Boil potatoes 10 minutes, drain and let cool. Shred or mash them and mix in minced onion plus salt and pepper to taste. Press into a buttered 9 inch pie pan, bake 30 minutes. Separate cauliflower into florets. Steam 10 minutes, then remove half the florets and set aside. Steam the rest another 15-20 minutes then mash them in a bowl. Heat butter in skillet, add onions and garlic and sauté until tender. Mix in basil, mashed cauliflower, and salt and pepper to taste. Saute another minute. Remove from heat and stir in egg. Spread this mixture in the crust. Sprinkle cheese over cauliflower mixture. Distribute partially
cooked florets on top. Bake 30-35 minutes.