And it continues… Just when I start to think that I can not come up with new ways to use my beloved Cauliflower, I surprise myself… and come up with another recipe!
Today I want to share with you a two part recipe: Cauliflower Pie Crust and a Quiche.
Are you ready?
As you all know, Cauliflower is a staple in our house, but you might not know how much we also rely on Eggs… and Grilled Cheese Sandwiches (that’s a story for another day… please don’t get me started on that right now!)
So the recipe I have for you today and tomorrow combines Cauliflower with Eggs and more delicious veggies to make a Cauliflower Crusted Tomato Basil Quiche. I am so blessed to live in a country and town that I can run down to the local market and pick up the freshest fruits, veggies, and herbs on any Wednesday and Saturday… YEAR ROUND!
For todays recipe, I will say two things…
1- This cauliflower crust is completely versatile, and can be used to substitute a pie crust in many different instances.
2- YOU NEED TO TRY THISSSSSSS!!!!
So here we go…
Part 1-
Cauliflower Pie Crust
Ingredients:
1 (medium to large) head Cauliflower- (If you have a gigantic head of cauliflower, like the one in the last blog that is the size of my Fiancés head, use half!)
1/2 cup grated Parmesan Cheese
1 Egg
2 tsp Italian Seasoning
1 tsp Oregano
1/2 tsp Garlic Salt
1/2 tsp Pepper
Instructions:
1- Spray a 9 inch pie pan with non-stick cooking spray and set aside.
2- Rinse Cauliflower, and cut into small pieces, removing most of the stem, while keeping the florets.
3- Pulse Cauliflower in a food processor until it resembles a rice like consistency. (If you do not have a food processor, grate cauliflower with a cheese grater.)
4- Place the cauliflower in a microwave safe bowl and cook for 3 minutes. Stir cauliflower, and cook for an additional 2 minutes. Once fully cooked, set aside and allow to cool for at least 10 minutes.
5- Preheat oven to 400° F.
6- Once cauliflower has cooled enough to handle, transfer the cauliflower to a clean kitchen towel and wring out the moisture. Transfer the dry cauliflower back to the bowl.
7- Add parmesan cheese, egg, and spices to the cauliflower, and mix together with your hands.
8- Transfer the cauliflower mix to the prepared pie dish, smoothing it with your hands. Be sure to spread the cauliflower mix evenly on the bottom and sides of the dish. (see below)
9- Bake cauliflower crust for 10-15 minutes, until the edges and bottom begin to brown. (If you want a crispier crust, you can cook it for an additional 5 minutes.) * All ovens vary in temperature and cooking times.
Once you have pre-baked your crust, you can fill it with various different dishes, pies, quiches… anything your heart desires. Tomorrow, I will be sharing the Tomato Basil Quiche that I created to put into this yummy pie crust. Tomatoes, Fresh Basil, Eggs, Cheese, and more… Ok, I’m getting hungry. Stay tuned tomorrow for Part 2!!
For now, enjoy!
- 1 head Cauliflower
- 1/2 cup grated Parmesan Cheese
- 1 Egg
- 2 tsp Italian Seasoning
- 1 tsp Oregano
- 1/2 tsp Garlic Salt
- 1/2 tsp Pepper
- Spray a 9 inch pie pan with non-stick cooking spray and set aside.
- Rinse Cauliflower, and cut into small pieces, removing most of the stem, while keeping the florets.
- Pulse Cauliflower in a food processor until it resembles a rice like consistency. (If you do not have a food processor, grate cauliflower with a cheese grater.)
- Place the cauliflower in a microwave safe bowl and cook for 3 minutes. Stir cauliflower, and cook for an additional 2 minutes. Once fully cooked, set aside and allow to cool for at least 10 minutes.
- Preheat oven to 400° F.
- Once cauliflower has cooled enough to handle, transfer the cauliflower to a clean kitchen towel and wring out the moisture. Transfer the dry cauliflower back to the bowl.
- Add parmesan cheese, egg, and spices to the cauliflower, and mix together with your hands.
- Transfer the cauliflower mix to the prepared pie dish, smoothing it with your hands. Be sure to spread the cauliflower mix evenly on the bottom and sides of the dish.
- Bake cauliflower crust for 10-15 minutes, until the edges and bottom begin to brown. (If you want a crispier crust, you can cook it for an additional 5 minutes.)
- * All ovens vary in temperature and cooking times.