Tip: Use your food processor with
grating attachment to grate cheese, potato, and onion (In that order). No need to clean
your food processor in between ingredients.
Make Potato Crust and bake while you are preparing pie filling mixture.
Wash, remove core and leaves, trim, and coarsely chop the cauliflower.
In a small bowl, beat together 1/2 teaspoon salt, eggs, milk, pepper, and paprika: set aside.
In a frying pan over medium heat, heat butter or vegetable oil and then sauté onions, garlic, and 1/2 teaspoon salt for 5 minutes. Add thyme, basil, parsley and cauliflower
pieces; cook, covered, for approximately 9 to 10 minutes, stirring occasionally until cauliflower is tender. Remove from heat.
Layer the baked potato crust (ok if the crust is still hot) with 1/2 of the grated cheese. Spoon cauliflower mixture over the
top of the cheese, then sprinkle with remaining cheese over the top. Pour the milk/egg mixture over the top and lightly dust with paprika.
Bake approximately 35 to 40 minutes
until a knife inserted halfway between center and edge comes out clean or until the internal temperature registers 170 to 175 degrees F. on your
Remove from oven and serve. Serve either hot or warm.
Makes 1 (9-inch pie) - 4 to 6 servings.
2 firmly-packed cups grated raw
1/2 teaspoon coarse salt
egg white, lightly beaten
1/4 cup grated
Preheat oven to 400 degrees F. Adjust a rack to the middle position and
either oil or spray a 9-inch pie pan with nonstick spray.
Place raw potatoes in a colander over a large bowl or your sink. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.
In a medium bowl, combine grated grated potatoes, egg white, and onion; mix well. With lightly-floured fingers, pat potato mixture into prepared pie pan, building
up the sides of the crust.
Bake 30 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crisped it).
Remove from oven. Reduce oven temperature to 375 degrees F.