Fresh Carrot Cauliflower Pie Recipes

Steps:

• In a bowl, combine croutons and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8 minutes or until lightly browned; set aside. , In a large skillet, saute the cauliflower, onion, carrots, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with cauliflower mixture and remaining cheese. , In a bowl, beat the eggs and milk. Pour over pie. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean and the cauliflower is tender.

Steps:

• Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan.
• Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it.
• Remove crust from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a small bowl; set aside.
• Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.
• Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve.

Steps:

• Preheat oven to 375 degrees F.
• Prepare the Savory Pie Crust by mixing croutons and melted butter in a 9" pie shell pan.
• Bake for 8 minutes or until golden brown@ 375.
• Remove from oven and set aside.
• In a large skillet, melt butter.
• Saute onion and garlic for 3 minutes until golden.
• Add cauliflower, carrots, oregano, salt and pepper.
• Cover and cook for 10 minutes, stirring occasionally.
• Sprinkle 3/4 cup of cheese into prepared pie crust; add veggie mix.
• Top with remaining cheese.
• In a small bowl, beat eggs and milk; pour over ingredients in pie shell.
• Bake in a 375 degree F oven for 30-40 minutes, until set.

Steps:

• Heat olive oil in a large skillet over medium heat. Add cauliflower, leek, carrot, and mushrooms. Cook until soft, about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened, 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Simmer for 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
• Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
• Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
• To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
• To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
• Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
• Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

Steps:

• Melt butter in a Large saucepan, cook onions until softened.
• Add cauliflower pieces, season with salt and pepper.
• Cover with water.
• Boil until just tender.
• Drain well.
• Arrange crescent rolls in pie pan, pressing into the bottom and up the sides.
• Place cauliflower in shell, with stem ends facing down.
• Sprinkle cheese over pie.
• Mix eggs and milk together, season to taste again.
• Pour over cauliflower.
• Bake at 350 degrees for about 45 minutes or until set.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Steps:

• Preheat oven to 450 F and oil a 9 inch pie plate.
• Separate cauliflower florets and discard the core. Add florets to large pot of boiling salted water. Boil about 15 minutes, until fork tender. Drain and mash.
• Heat 3 tbsp oil in large skillet, and add garlic. Cook over low heat about 1 minute, making sure that garlic doesn't burn. Add mashed cauliflower, salt and pepper (to taste), to the garlic in the skillet. Raise heat to high, and stir mixture until the moisture evaporates. Remove from heat and cool for 15 minutes.
• Stir eggs and flour into cooled cauliflower mixture, and spread evenly into pie plate. Sprinkle top with remaining oil. Bake 30 minutes, until the top just starts to brown.