I had to share this Cauliflower Pie with Grated Potato Crust recipe simply because I love the crust! Looking at the ingredient list you may think the pie to be heavy. In fact it is surprisingly light and not greasy at all. The flavor combination of this savory pie is delicious and a perfect dinner for a cold winter night. Leftovers make a great lunch too.
Here in Santa Rosa, California we have been having interesting weather. Last week we had the hottest day on record for the time of year. A few days later we had tornado force winds. Yesterday we had a hail storm that turned our yard completely white… which is extremely rare in these parts.
I just learned that we are going to have an atmospheric river this week that will dump 4 to 7 inches of water in our region. We are currently in a drought so the water is welcome but when it comes all at once it is likely to cause flooding. On top of the weather extremes we had a small earthquake right in the middle of the wind event. In the nearly 50 years that I have lived in Sonoma County I have not experienced the kind of assault by mother nature that we do now. As our world stays-in-place in protection against Covid19, here in Northern California we also hunker down as the weather dictates. The conditions we are living amongst makes me all the more grateful to have a home and plenty at a time that many go without.
Days that I am forced to stay inside are usually days spent in the kitchen. For me cooking is a positive and productive way to spend time. Cooking warms our home, provides sustenance and is a creative outlet. Today I chose to make this Cauliflower Pie with Grated Potato Crust because it is a comfort-food kind of recipe that is made with vegetables rather than flour.
This Cauliflower Pie with Shredded Potato Crust recipe was adapted from one of my favorite cookbooks, the Moosewood Cookbook by Mollie Katzen. I hope you enjoy this recipe as much as my husband and I do. If so please post a comment (below) and rate the recipe. It helps the success of this blog. Thank you!
Your recipe and instructions were perfect for avoiding the burnt edges of the potato crust., I’ve made this pie for years. Thank you