Categories: Baked Goods, Breakfast, Cauliflower, Dinner, Gluten-Free, Kid-friendly, Potatoes, Quick Meals, Recipes-General, Side Dish, Vegetarian Ingredients: Cauliflower, Cheese, Egg, Flour, Garlic, Milk, Oil, Onion, Paprika, Potato, Salt, Thyme
- 2 cups packed grated raw potato (could use rutabaga)
- ¼ cup grated onion
- 1 egg white lightly beaten
- ½ tsp salt
- A little oil
- Flour for fingers
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup chopped onion
- Black pepper to taste
- ½ tsp salt
- ¼ tsp thyme
- 1 head cauliflower, in small pieces
- 2 eggs
- ¼ cup milk
- 1 cup grated cheese
Preheat oven to 400°. Oil a 9 inch pie pan, or line with parchment paper.
Combine grated potato and onion, salt and egg white in a small bowl and mix well. Transfer to the pie pan and pat into place with lightly flowered fingers building up the sides into a handsome edge. Bake for 30 minutes.
Then brush the crust with a little oil and bake it for 10 more minutes.
Remove from oven and turn the temperature down to 375°. Heat the olive oil or butter in skillet, add onion, garlic, salt, pepper, herbs and sauté for about 5 minutes.
Add cauliflower, stir and cover. Cook until tender.
Spread half of cheese onto baked crust. Spoon sautéed veggies on top. Sprinkle on remaining cheese.
Beat the eggs and milk together and pour over the top. Dust with paprika.
Bake as 35-40 minutes until set and serve.
Abundant Harvest Organics Products found in this recipe: Cauliflower, Potatoes, Garlic, Thyme, Onions, Eggs, Rutabaga