CAULIFLOWER-CHEESE PIE WITH GRATED POTATO CRUST

Use a food processor with a grating attachment to grate cheese, potato and onion in that order. (No need to clean in between.) Prepare the filling while the crust bakes.

For the crust:

2 cups (packed) grated raw potato

¼ cup grated onion

½ tsp. salt

1 egg white, lightly beaten

Flour for your fingers

A little oil

For the filling:

1 Tbsp. olive oil or butter

1 cup chopped onion 2 medium cloves garlic, minced

½ tsp. salt Black pepper, to taste

½ tsp. dried basil ½ tsp. dried thyme

1 medium cauliflower, in small pieces

2 eggs

¼ cup milk

1 cup (packed) grated cheese

Paprika

Preheat oven to 400 degrees. Oil a 9-inch pie pan.

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 floured fingers, building up the sides into a handsome edge.

Bake for 30 minutes, then brush the crust with a little oil and bake it 10 more minutes. Remove from oven, and turn the temperature down to 375 degrees.

Heat the olive oil or butter in a large skillet. Add onion, garlic, salt, pepper and herbs, and saute over medium heat for about 5 minutes. Add cauliflower, stir and cover. Cook until tender, stirring occasionally (about 8 to 10 minutes).

Spread half the cheese onto the baked crust (it’s OK if it’s still hot). Spoon the sautéed vegetables on top, then sprinkle on the remaining cheese. Beat the eggs and milk together, and pour this over the top. Dust lightly with paprika. Bake 35 to 40 minutes, or until set. Serve hot or warm. Serves 4 to 5.

— From “The Moosewood Cookbook: 40th Anniversary Edition” by Mollie Katzen (Ten Speed Press, $19.99)