Cauliflower Pie
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Inspired by the classic Shepherd's pie, this vegetarian alternative is warm and comforting. No sharp taste except for some pepper and lime garnish, this autumnal pie uses ground cauliflower sautéed with spices as a filling, and a creamy mashed potato as the crust.
Ingredients
  • For the Cauliflower filling -
  • 1. 1 medium cauliflower - cut into very tiny florets
  • 2. 1 tbsp butter
  • 3. 1 tsp oil (vegetable, refined or mustard)
  • 4. 2 green chillies minced
  • 5. ½ tsp turmeric
  • 6. ½ tsp salt (to taste)
  • 7. 1 tsp coriander powder
  • 8. 1 tsp cumin-dried red chilli powder
  • For the potato pie crust -
  • 1. 4 medium potatoes (150 g each)
  • 2. 1.5 tbsp butter
  • 3. 2.5 tbsp sour cream
  • 4. 1 tbsp whole milk
  • 5. ½ tsp pepper
  • 6. ½ tsp salt (to taste)
  • 7. ½ tsp lemon zest
  • 8. pinch of paprika (optional)
Instructions
  1. Preheat the oven to 400 F.
  2. Heat the butter and oil in a medium sized pan.
  3. Add the minced green chillies.
  4. Add the cauliflower florets, followed by the turmeric and salt. Sauté them well and then cover the pan with a lid for the florets to cook well in medium heat.
  5. Once the florets lose their water, and begin to become soft (where you can ground them further with a wooden spatula), add the coriander powder followed by the cumin-dried red chili powder.
  6. Mix well, and cook until the florets are further soft. Switch off the flame (or induction). Use a masher and mash it further if need be for further ground florets.
  7. Boil the potatoes (with skin) in a pressure cooker or the microwave oven (approx. 15 min).
  8. Peel the skin, and then mash the potatoes well in a medium-sized bowl.
  9. Add the butter, sour cream, milk, ¼ tsp lemon zest, a pinch of paprika and ¼ tsp pepper. Mash well and mix it to form a creamy mashed potato mixture.
  10. Spread the ground cauliflower mixture in the bottom of a 9" pie dish.
  11. Layer the creamy mashed potato on top, and spread it uniformly well to cover the entire area of the pie dish.
  12. Garnish with the remaining pepper and lemon zest.
  13. Bake in the oven for 45 minutes.
  14. Voila! Cool it for a bit. Serve as is or with any gravy of your choice.
  15. P.S. Adjust the salt according to your taste. Given that you are adding salt to both the cauliflower and the potatoes, you might want to adjust the quantity as you want. You can prepare the filling while the potatoes boil. Parallel tasking.The cumin-dried red chili powder is prepared by toasting cumin seeds and dried red chillies on a pan and then grinding them into a powder (It's a common spice mix in the eastern state of India, called Odisha. The two generations above use it, so I had to add it to give the pie a personal touch!
Recipe by Hors d'oeuvre at http://delectabledistractions.com/2016/11/20/cauliflower-pie-an-ode-to-november/