Nanny's Cauliflower Pie

welcome back, food fans.

 Today, we are taking a stroll down memory lane. Cauliflower pie was one of my moms go to side dish recipes. Cauliflower pie is quick and easy to make, with just a few ingredients.

I love the fall harvest. Out and about, making our weekly rounds though the Union Square farmer's market. We came away with some really nice delicata squash, a bag of organic farmer ground half and half flour, and last but certainly not least, orange cauliflower.  This colorful variety of cauliflower has been around for a good few years now. Each of the colors are chock full of antioxidants. The orange, that we will be using today for example, has a genetic mutation that allows the plant to hold more beta carotene. It also contains about 25% more vitamin A than white cauliflower. First discovered in Canada in 1970,  it took years of crossbreeding before it was widely available.

Frist thing is first, I started some water to boil in a large pot. While I was waiting for the water to boil, I cored the cauliflower and cut it into florets. Next, I prepared the rest of the ingredients. Once the water was at a rolling boil, I dropped the florets in with a palm full of salt for 5 minutes. 

After the 5 minutes, I drained the florets in a colander. The florets went back into the now dry pot. With an old school potato masher, I smashed the cauliflower good. The prepared additional ingredients were added in with the mashed cauliflower and mixed together thoroughly.

The cauliflower mixture was put into a 10 inch Pyrex pie pan and spread out evenly. The top was covered with Kraft American cheese.

After 20 minutes in the oven, out comes a savory side dish pie, one that you will be proud to serve for any type of gathering.

  

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 Peace,

 The Roadside Pie King