Book of Yum

When I heard about the latest edition of “Go Ahead Honey, It’s Gluten-Free” hosted by Ginger Lemon Girl I was thrilled, because this month’s theme was one-pot meals. As you know I’m something of a savory-foods girl so I had lots of ideas from the start. I looked over two cookbooks for inspiration- The Vegetarian Meat and Potatoes Cookbook and The New Moosewood Cookbook I like the idea of the former cookbook, with its hearty take on vegetarian cooking, but I haven’t yet found a recipe I loved in there. The latter book, a classic from Moosewood, is another story. Their recipes are not excessively complicated, but are high on flavor and always seem to satisfy. When I saw their recipe for Cauliflower Cheese Pie in a Hash Brown Crust I knew I had to give it a try. It didn’t hurt that I’d picked up some beautiful cauliflower (Actually, broccoflower, shh) at the farmer’s market. What is broccoflower? Broccoflower is a general name for a plant that is a cross between broccoli and cauliflower, having a light green color. There are two main types, one which looks more like standard cauliflower (but is green) and then a second called Romanesco broccoli that has funky and beautiful green spiral florets. The nutritional facts? According to my friend Wikipedia, “like other members of Brassica oleracea, broccoflower is highly nutritious. One cup of broccoflower florets provides 20 calories, nearly two grams of protein, four grams of carbohydrates, two grams of fiber and is an excellent source of vitamin C.” Not too shabby, and a great candidate for a one-dish meal. The recipe turned out very well, and DH was especially enthused. Cheese just makes him so HAPPY! lol. We both enjoyed this recipe, and I hope you will also.

*Vegan Version to follow, stay tuned*

Cauliflower Cheese Pie in hash brown crust Recipe Main Course  Potatoes  American

Ingredients Potato Pie Crust: 2 cups grated raw potato (with skin) 1/2 cup grated onion 1/2 tsp. salt 1 egg white, lightly beaten teff flour to dust olive oil Your favorite seasoning blend (i like pasta seasonings by trader joes) Filling: 1 tbsp. olive oil 1 cup chopped onion 2 medium minced garlic cloves 1/2 tsp salt black pepper to taste fresh thyme to taste fresh basil, julienned, to taste 1 medium Broccoflower or other pretty cauliflower, cut into small florets 2 eggs (or combo of egg whites + yolk) 1/4 cup lowfat milk 1 cup grated cheddar smoked paprika Directions Grease your pie pan with oil or whatever you like. Heat oven to 400 degrees F. Grate your potatoes and rinse briefly and drain water. Shake dry or spin in salad spinner briefly. Mix up your grated potato, onion, salt and egg white in a bowl. Then put it into your pie pan, sprinkle it with teff flour, and press it into a pie crust shape up the sides of the pan. Bake it for 30 minutes and then take it out of the oven. Sprinkle some of your favorite seasoning blend in a small bowl, pour a little olive oil on it, mix and use to baste the potato crust. Bake for 10 more minutes at 375 degrees F. While crust is baking, you can heat your oil in a cast iron pan and sautee your onion, garlic, seasonings and herbs. Add your small brocoflorets (haha) and let them get a little brown, then covering and letting cook for ten minutes or so. Sprinkle your prepared potato crust with half of the cheese and then layer the vegetable sautee on top. Add your remaining cheese. Whisk the two eggs and milk together in a small bowl until completely combined and then pour over the cheesy pie. Season with your smoked paprika and pepper to taste. Put back in oven and bake for another 25 minutes or so, or until eggs are set. (Thanks Gina!!!) Notes DH enjoyed this and stole the piece I was saving to photograph tomorrow. Bad DH!

Rating:  8 Original Source:  The New Adapted from Moosewood Cookbook recipe to be gluten-free Recipe ID:  1247 Added:  June 18, 2008 Last Modified:  June 24, 2008

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