Cauliflower Cheese Pie

Here's a family favourite vegetarian dish with a little bit of a difference.

It's tasty, filling and nutritious.

Enjoy!

Ingredients:
Potato crust-
500ml grated raw potatoes
2.5ml salt
1 egg, beaten
1/2 an onion, grated or finely chopped
olive oil

Filling-
2 eggs
60ml milk
20-25ml grated Parmesan cheese
2.5ml salt
2.5ml freshly ground black pepper
25ml butter
1 onion, finely chopped
1 clove of garlic, finely chopped
1/2 medium cauliflower, broken into small florets
15ml chopped fresh parsley, or 5ml dried
5ml chopped fresh basil, or 2.5ml dried
2.5ml chopped fresh thyme, or 1ml dried
200ml grated cheddar cheese
paprika to garnish

Method:
Preheat the oven to 200C. Generously oil a 5 inch pie pan.

For the potato crust:
Place the grated raw potatoes in a colander over a bowl. Toss the potatoes with salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes with the beaten egg and grated onion. Pat the potato mixture into the oiled pan, building up the sides of the crust. Bake for 15 minutes and then remove from the oven and brush with oil. Return to the oven for a further 15 - 20 minutes and bake until the crust is golden brown. Remove from the oven and reduce the oven heat to 180C.

For the Filling:
While the crust is baking, prepare the filling.

Beat the eggs, milk, Parmesan, and seasoning in a small bowl; set aside.
Blanch the cauliflower florets in boiling salted water for about 3 minutes.
Melt the butter in a large pan over medium heat. Add the cauliflower, onions, garlic and a pinch of salt and saute for about 5 minutes, stirring frequently, until the onions are translucent. Add the parsley, basil and thyme and cook, covered, for 10 minutes, stirring occasionally. Remove from the heat. Mix in half of the cheese.
Pour the cauliflower mixture into the baked potato crust, then top with the remaining cheese. Pour the egg/milk mixture over the top and lightly dust with paprika. Bake for 30-35 minutes, or until set.