Oh hey guys- long time no talk. It has been a minute since I’ve shared a new post, because life has gotten so. damn. busy. I’ve had several recipes developed and shot for several weeks now, but finding the time to edit the pics, write out a post, write out a *clear* recipe, and insert the pictures has been another story. But not to fret, I’m here now, and there are lots of yummy recipes coming your way soon! Starting right now with one of my favorite childhood recipes, Cauliflower Pie. Cauliflower Pie like an egg and potato casserole with 10x the nutrition. It’s perfect for brunch, (especially this Sunday for Easter!) or serve it with a salad and make it a delicious dinner. Either way, you can’t go wrong.
It’s hard to believe now in my brussel sprout snacking days that I used to be a picky eater, but in fact, I was the pickiest! I vividly remember a time when my mom put one baby carrot on my plate and told me I couldn’t leave the table until I ate it. ONE baby carrot- that is like 2 inches of vegetable, and I threw a fit. I could not eat it. I sat at the table for at least an hour after everyone had left, until my dad came in and literally sliced the single baby carrot into paper thin pieces one at a time for me to eat without tasting them. Talk about dramatic *eye roll emoji*. With that being said, it was rare for me to eat a meal filled with veggies, but in the case of Cauliflower Pie, I would not only eat it, I would gobble it up and beg for more!
The Cauliflower Pie I used to eat as a kid wasn’t exactly like this version I’m sharing today, as the traditional recipe called for eggs and loads of cheese. But just because I’m vegan now, doesn’t mean I’m ready to give up one of my favorite meals. So, instead of the filling being a custard made from eggs, milk, and cheese, I have managed to make one from silken tofu, cashew parmesan, and non-dairy milk. I also swapped out the traditional white potato crust, for a homemade, nutritious, and incredibly flavorful alternative made from sweet potatoes. (For convenience, you can always just use a bag of shredded Simply Potatoes instead of making your own sweet potato hash browns, but the sweet potatoes take the taste of this pie over the top!)
I’m obsessed with this recipe because it feels like comfort food, yet it’s mostly vegetables. I love how the hearty, herb and salty filling contrasts perfectly with the hint of sweetness from the crust. Once it’s cooked, the cauliflower tastes like potato, yet with even more fiber, so this meal will leave you nourished and satisfied. Cauliflower Pie is the perfect substitute for an egg casserole whenever you’re serving vegans, and even the pickiest of eaters will be asking for seconds, since the veggies are so easily disguised!
Not only does Cauliflower Pie taste delicious- how about its charm?! I always try to used purple cauliflower when available for the way it vividly contrasts with the orange in the crust. I can’t wait to hear what you think after serving up this beauty!
Cauliflower Pie
A hearty, comfort food that will fill you up, without filling you out! Made dairy-free, gluten-free, vegan, and nutrient rich from cauliflower and sweet potatoes, Cauliflower Pie is a must-make. The herby and salty filling contrasts perfectly with the slightly sweet crust, even the pickiest eaters will love it!
Ingredients
- 2 medium sweet potatoes, peeled and grated (~475 grams) or 1- 20 oz bag Simply Potatoes
- 2-3 tsps sea salt
- 1/2 cup grated onion - (1 small onion)
- 1/3 cup flour - I prefer gluten-free AP flour
- olive oil - (for brushing)
- 2T olive oil
- 1 large onion - finely chopped (~1 cup)
- 3 large cloves of fresh garlic - crushed
- 1 medium head purple or white cauliflower - broken into florets
- 1/4-1/3 cup fresh basil - roughly chopped
- 8 ounces non-gmo silken tofu - (half a package)
- 1/2 cup cashew parmesan
- 2T nutritional yeast
- 1/2 cup unsweetened cashew milk - (or any other non-dairy milk)
- 1 tsp sea salt
- 1T arrowroot powder - (can sub corn starch)
- paprika - for dusting
Instructions
If grating your own sweet potato: First, peel the potatoes. If you have a grater attachment for your food processor, set that up according to your manual instructions and push the potatoes through. If you don't have a food processor, use the widest holes on a cheese grater to grate the potatoes by hand. Set the grated potato in a colander over a bowl. Add the sea salt and leave for 10 minutes (or longer if you have time). Then wrap the potato in a dish towel and squeeze out the excess water. Skip this step if using packaged Simply Potatoes.
- Preheat oven to 400F. Heat a large skillet, add 1 teaspoon of oil, then sauté the onions and sweet potato hash to remove more moisture and further develop the flavor, 8-10 minutes. Stir in the flour. Press into the bottom of a greased 9-10 inch pie pan with lightly floured fingers. Bake 40-45 minutes until crisp- after the first 30 minutes brush with oil to crisp it a bit more. Once you remove from the oven, turn heat down to 375F.
- While the crust bakes, reheat the skillet with 2T olive oil, and sauté the onions until softened, about 5 minutes. Add the garlic, sauté 1 more minute. Add the cauliflower and basil, then cook 10-15 minutes, covered, stirring occasionally. Meanwhile, combine all the custard ingredients in a food processor or blender until smooth. Remove the crust from the oven, pour in the veggie mixture, then pour the custard over the pie. Dust with paprika, and bake 40-45 minutes at 375F until set.
Make Ahead Tips:
- Prepare the custard 1-2 days in advance.
- Grate the potatoes 1-2 days in advance, still draining the moisture right before cooking.
- Pre-chop the onions and cauliflower, so they are just ready to toss in the pan for cooking.
- Prepare the cashew parmesan 7-10 days in advance:
Vegan Parmesan
3/4 cup cashews (raw is best, but not necessary)
3T nutritional yeast
1/4 tsp garlic powder
-Pulse the ingredients in a mini food processor until a loose powder forms (should resemble breadcrumbs). Be sure not to overmix or it will get too pastey and nut butter- like.
Allergens
