Curried Cauliflower Pie

I’m kind of obsessed with this pie right now- I’ve actually made four this week for various cooking things I’ve been doing.

Right away, totally off-topic: I think we have a wasp nest in the roof, and there are seriously wasps swarming around me right now.

I have nothing for you wasps. No food here. Just a computer and a person. Go mess with the dogs or something. You guys are assholes.

Trying to concentrate back on the cauliflower pie:

This recipe is an adaptation of Mollie Katzen’s Cauliflower Pie in a Potato Crust from The Moosewood Cookbook.  I’ve increased the recipe to make a larger batch and added a bunch of curry spices, which I personally think is brilliant. I know cheddar cheese and curry might seem like a questionable combination, but it’s really unique and delicious.  My inspiration was actually the Indian Pizza from Zante’s Pizza that I used to order when I lived in San Francisco, a super-addictive take-out meal that I would be happy eating every single day. (Picture pizza crust topped with a mixed vegetable curry and tons of cheese and cilantro, baked until bubbly and golden brown.)

This dish is a warm, filling vegetarian entrée, and the leftovers hold up really well in the fridge for a few days.

Curried Cauliflower Pie In A Potato Crust

Serves: 10

Cook Time: about 2 hours, including baking time


For the crust:

  • 4 c. grated raw potato
  • 1 tsp. sea salt
  • 2 eggs, beaten
  • 1/2 c. grated onion
  • olive oil for greasing the pan

For the filling:

  • 6 tbs. butter
  • 2 cauliflowers, broken into small flowerets
  • 2 cloves of garlic, minced
  • 1 tsp. minced fresh ginger
  • 2 c. chopped onion
  • 1 tsp. chopped fresh basil
  • 1 tsp salt
  • 1/2 tsp. black pepper
  • 1 tsp. turmeric
  • 1 tsp. garam masala
  • 1/2 tsp. coriander seed
  • 1/2 tsp. mustard seed
  • 1/2 tsp.  paprika
  • 2 1/2 c. grated extra sharp cheddar cheese
  • 6 eggs, beaten
  • 1 c. whole milk
  • 1/4 c. chopped fresh cilantro

Preheat the oven to 400 degrees. Grease a large casserole dish with butter (I believe mine was a deep 10″ dish, but the actual shape doesn’t matter all that much. Find a dish that will fit two cauliflowers and a bunch of filling in it). Put the grated potato in a bowl and sprinkle it with the sea salt. Let it sit for ten minutes, and then squeeze out the excess water. Combine the potatoes with the grated onion and beaten egg. Press the potato filling into the dish and work it up the sides to make the crust. Put the potato crust in the oven for 40-45 minutes to lightly brown it. After 30 minutes, brush the crust with a little olive oil.  Remove the crust from the oven and turn the temperature down to 375.

While the crust is cooking, saute the cauliflower for the filling.  In a large saute pan, heat up the butter on medium high heat. Saute the onions, garlic, ginger, salt and pepper, and dried spices until the onions are slightly translucent and the spices start to smell really good. Add the cauliflower and basil and saute on low heat, covered, for 15-20 minutes, stirring occasionally, or until the cauliflower is mostly cooked through. In a mixing bowl, beat together the eggs and the milk.

Top the crust with half the cheese, then spread the cooked cauliflower over the cheese, and then layer on the other half of the cheese. Pour the egg and milk mixture over the top of everything and top with chopped cilantro and a sprinkle of paprika. Bake for one hour, or until set.


By the way, if you happen to be in San Francisco, you should make this pie but also go to Zante’s and try the Indian Pizza. Zante’s is located at 3489 Mission Street in the Mission District of San Francisco.