savory pie!

Would you believe that cauliflower had it in her to overwinter and grow into gorgeous spring florets? She did. Paul, a co-worker at Nash's, inspired me celebrate such a feat with Cauliflower Pie. The original recipe calls for lots and lots of cheese and no greens, so I took it upon myself add some fresh kale to crust and nettles, chard, and leeks to the filling. It was at hit in the yellow house. So, make additions according to your whims and enjoy!

Cauliflower Pie
adapted from Mollie Katzen's The New Moosewood Cookbook

Crust:
2 c. grated raw potatoes
1 grated parsnip
1 handful of chopped kale
1/2 tsp. salt
1 egg white
1 grated leek or onion

Filling:
1 TBS. of butter
1 c. of chopped leeks or onions
2 cloves of minced garlic
1/2 tsp. salt
2 c. chopped chard (or any available greens)
1 head of luscious cauliflower
1/4 tsp. thyme
black pepper
1 TBS. of stone ground mustard
1/2 - 1 c. grated cheddar
2 eggs (plus the remaining yolk)
1/4 cup of milk ( i used almond milk)

1. Preheat the over to 400 degrees and generously oil a pie pan. Seriously generous or the crispy potato crust with seriously stick.
2. Keeping them separate, grate the potatoes, cheese, leeks, and parsnip.
3. For the crust, toss the grated potatoes and parsnip in a colander with salt and let sit for 10 minutes. Then, squeeze out the excess water. Stir together potatoes, parsnip, leeks, kale, egg white, and salt. Pat it into your pie dish.
4. Bake the crust for 25 minutes. Then, brush it lightly with olive oil and bake for 10 more minutes. Remove and lower temp to 375 degrees.
5. While the crust bakes, melt butter in a skillet and saute leeks, garlic, herbs and spices until translucent. Then, add greens and cauliflower and saute until tender.
6. Spread the mustard over the bottom of the pie crust and sprinkle with half the cheese. Add the veggie mixture and sprinkles with the rest of the cheese.
7. Whisk together eggs (and yolk) and milk and pour it over the veggie mixture. Bake for 35-40 minutes. Enjoy!