Sarah and Mollie's Cauliflower Cheese Pie

This one you two showed us one trip to the left coast. It is from Mollie Katzen's The New Moosewood Cookbook. This time I used Mollie's suggestion for the crust and while it is very flavorful you can't cut it and serve it as well as you can a regular pastry crust which I have also used for this recipe. The potato crust falls apart as it leaves the pie dish but it is delicious so make the call based on how good you want it to look.

I won't repeat the recipe here, besides being in the book, it is all over the internet so just Bing it. My alterations are based on the fact that while cauliflower and cheese are yummy, it looks a little bland so I add some mushrooms (baby portabellas here) and a big bag of baby spinach - we like it.

Soften an onion in some olive oil and then add the mushrooms and saute until they too are softened up. I then add the spinach and heat it until it is wilted. At this point, I head back to Mollie's recipe and add the cauliflower to get the cooking begun before it enters the crust. Lot's of opportunities for spices here - salt, pepper, paprika, Herbs de Provence, whatever floats your boat. When I use the regular pie crust the filling (cauliflower mix) goes in the uncooked crust so I would start the veggies first and then add them to the finished crust. But if you choose the potato, that crust needs to be cooked for 40 minutes so do the veggie mix on the stovetop while the crust is in the oven.

Good flavors - it just needs a small green salad and you are there.