RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Cauliflower-Cheese Pie - dairy
Crust ----- 2 cups potato, grated 1/2 teaspoon salt 1 egg, beaten 1/4 cup onion, grated Preheat oven to 400 F/200 C. Put grated potato in colander, to drain. Transfer to bowl. Mix in remaining ingredients and pat into well-greased pie pan. After 30 minutes, take out pie crust and brush with oil. Return to oven. Adjust heat to 375 F/180 C, and bake for another 10 to 15 minutes. Filling ------- 1 onion, chopped 1 clove garlic, crushed 3 Tablespoons butter 1 medium cauliflower, broken into small flowerettes 1/2 teaspoon basil 1/2 teaspoon salt dash thyme 1 heaping cup yellow cheese, grated Custard ------- 2 eggs, beaten 1/4 cup milk black pepper to taste pinch of sweet paprika Saute' onions and garlic lightly in butter for 5 minutes. Add seasonings and cauliflower and cook, covered, for 10 minutes, stirring occasionally, to prevent sticking. Spread half the cheese in baked pie crust. Pour in saute' mixture, and cover with remaining cheese. Combine eggs, milk and pepper to form custard. Mix well. Pour custard over cheese. Dust with paprika. Bake 35 to 40 minutes till firm. Melanie Berkowitz, Haifa From "Taste of Passover," published by the Jerusalem Post
