Last week my husband brought me the greatest gift! A beautiful cookbook given to him (for ME!) from one of his wonderful students. (Thank you sweet Katie!)
Well, little did either of them know, I had just decided (as you likely read in the last newsletter) to start expanding my culinary experiments. So when THE VIBRANT TABLE by Anya Kassoff showed up…it was a sign. Let’s get cooking!
As I perused the beautiful pages…smiling and drooling… I recalled the gorgeous colorful cauliflower (purple, orange, & green) I had seen at Whole Foods a few days ago. So that sealed the deal on which recipe to choose!
First, two things you NEED to know:
- I love cauliflower
- I typically don’t post or cook long and involved recipes (unless holiday’s/special occasions).
However, I was inspired by this recipe and let me tell you …(do not be afraid)
IT IS WORTH EVERY MOMENT OF EFFORT TO PREPARE – IT REALLY IS EASY!
It turned out better than I ever expected! Outcome…
- Delicious & loaded with benefits (fiber, antioxidants, anti-inflammatory spices and fats, gluten-free, gut friendly)
- Husband LOVED IT! (had to hide a piece just to have some leftovers!)
- Filling & Satisfying. (good source of protein, healthy fat, and fiber!)
- Even better the next day! (flavors mingle overnight….yum!)
CHECK OUT THE RECIPE AND ENJOY!
- For the Crust:
- 2 medium Yukon gold potatoes (~10oz)
- 1 small sweet potato (~7oz)
- ½ teaspoon sea salt
- ¼ medium yellow onion
- 1 large egg
- Freshly ground black pepper
- 1 Tbsp. olive oil, plus more for greasing pie plate
- For the Filling:
- 1½ pounds cauliflower florets of various colors, equal to 1 medium cauliflower head, cut into small florets
- ½ teaspoon sea salt, plus more for blanching
- 2oz shredded cheese (~1/2 cup) - Your choice! Gruyere was suggested (I used a vegan cheese)
- 2 teaspoons cumin seeds, ground in a mortar with a pestle or coffee grinder
- About 5 springs fresh thyme leaves or ½ taspoon dried thyme (I omitted and still amazing)
- 2-4 Tablespoons fresh chopped parsley
- 2 gloves garlic, minced
- ¼ teaspoon paprika
- Freshly ground black pepper
- ¼ cup unsweetened canned coconut milk
- 1 large egg
- TO PREPARE & BAKE THE CRUST:
- Fit your food processor with the shredder attachment. (do not fear, I didn't have one and literally used a hand grater!). Peel the Yukon gold potatoes, then shred them: you should have about ½ cup shredded potatoes, Peel then shred the sweet potatoes: you should have about 1½ cups of shredded sweet potatoes. (Alternatively, shed both using a large holed side of a box grater.). Transfer the shredded Yukon gold and sweet potatoes to a colander and mix with the salt. Place the colander over a bowl and let sit for 15 minutes.
- Preheat the oven to 400 degrees F.
- Shred the onion using the same food processor attachment or the large holes of the box grater. Squeeze the excess liquid out of the shredded potatoes using your hands. Place the potatoes in a large bowl with the shredded onion.
- Separate the egg, reserving the yolk for the filling. Add the egg white to the potatoes and onions, then add some pepper and mix thoroughly to combine.
- Thoroughly oil a nonstick pie plate. Transfer the potato mixture into the pan and build the crust, distributing it evenly across the bottom and extending the mixture up the sides of the plan. Bake for 20 minutes. Remove from the oven, brush with olive oil, and bake for 10 more minutes. Remove the crust from the oven and lower the temperature to 375 degrees F.
- TO PREPARE THE FILLING AND BAKE THE PIE
- While the crust is baking, blanch the cauliflower florets in a pot of well-salted water for 2 minutes, then transfer into an ice-bath. Once cool, drain the cauliflower over the colander and place onto several layers of paper towels to dry.
- Sprinkle half of the cheese over the crust. In a large bowl, combine the cauliflower pieces with the cumin, thyme, parsley, garlic, paprika, salt, and some pepper. Mix well to combine. Spoon the filling into the curst and sprinkle with the rest of the cheese.
- Whisk together the egg, the remaining yolk from the crust, and the coconut milk. Pour the mixture evenly over the filling. Bake for 35-40 minutes, until the filling is set and the top is lightly golden. Let cool before slicing. Serve with large green salad!
- Get Ready to Enjoy!
1. Rate it based on flavor and taste 1-5?
2. What inspired you to make it?
3. Did you "forward" it to a friend or buy the cookbook?
Let's all try Cauliflower Pie! (at least once y'all!)
Stay tuned for more recipes to come…. Until then, Keep striving to "nourish well" in the kitchen! julie