I love a good vegetarian casserole. This one is adapted from a recipe in one of the moosewood cookbooks, I can't remember which one because I've been making it for years. It's loaded with veggies that I found at the farmers market; cauliflower, potatoes, carrots, onions. We've had some cool, fallish days here, perfect for a more substantial meal.
Cauliflower Pie
crust:
2 c. grated potato ( I used 1 sweet potato and 3 small white potatoes)
1/4 c. grated onion
1/2 tsp. sea salt
1 egg, beaten
filling:
1 small onion, chopped
1 cauliflower, cut in small pieces
2 cloves garlic, minced
2 carrots, diced
1/2 small head broccoli, cut in small pieces
2 eggs
1/4 c. skim milk
1/2 c. grated cheddar cheese
sea salt, pepper, basil, oregano, paprika
Preheat oven to 400. Combine crust ingredients, press into oiled pie plate. Bake 30 min., brush with a little olive oil and bake 10 min. more. Remove from oven and turn down to 375.
Meanwhile, in large skillet in 1 T. olive oil saute onion, garlic, and carrot for about 5 min., add cauliflower and broccoli, cover and cook 10-15 min. stirring occasionally till tender.
Spoon veggies into baked crust, sprinkle cheese over. Combine eggs and milk, pour over top of veggies, sprinkle with sea salt, pepper, basil, oregano and paprika. Bake 30 min. until set.
