Ingredients for Cauliflower Potato Pie

For the base
Medium potatoes – 2
Cooked / Canned Great Northern beans – 3/4 cup (or any beans of your choice)
Salt – 1 tsp
Tandoori masala – 1 tsp
Red Chile powder / Paprika – 1 tsp

For the filling
Broccoli – 1/4 of medium
Cauliflower – 1/4 of medium
Green chile / Serrano pepper chopped – 1
Garlic powder – 1/2 tsp
Red chile powder/ Paprika – 1/2 tsp
Butter / Vegan butter / Oil – 2 tbsp
Salt – 1/2 tsp

For garnish and side
Chopped tomatoes – 1/2
Cilantro / Coriander leaves – 2 strands
Parmesan cheese / Vegan cheese – 2 tbsp
Pasta sauce – 1/2 cup

Steps to prepare Cauliflower Potato Pie

Step I

I have soaked and pressure cooked great northern beans for this recipe. You can use even canned ones. Also feel free to use any beans of your choice. (see tip)
Peel and chop potatoes to medium chunks. Cover it with lid and cook it in a microwave safe bowl for about 4-5 minutes.
Step II

Preheat the oven to 375 degree F.
In the bowl, add the cooked potatoes, beans, salt, tandoori masala, and red chilli powder.
Using a potato masher (or hands), mash until smooth.
Grease a tart (or pie) pan with butter or oil and lightly dust with flour.
To the greased tart pan, transfer the mashed potato and bean mixture. Using your fingers spread the mixture to form a base (and sides) approx 5 mm thick.
Spread a parchment paper large enough to cover the base and sides of the pie crust. Fill with baking beans (or uncooked rice) and blind bake this for about 15 minutes. Then, remove the baking rice and parchment paper, and continue to bake for another 5 minutes.
Step III

While the base is baking, finely chop florets of cauliflower and broccoli in a food processor. It should have the texture of broken rice or coarse semolina.
Transfer this to a non-stick pan on medium high heat, along with 2 tbsp of butter.
Add chopped green chilli, garlic powder, red chilli powder, and saute for about 8-10 minutes. Remove from heat.
Once the base is ready, remove it from oven.
Spread the filling on top of the crust, Now bake this in 350 F preheated oven for 20 minutes.
Immediately garnish it with chopped cilantro, and grated vegan (parmesan) cheese.
Allow it to cool for 10 minutes before serving.
Cauliflower Potato Pie is now ready. Serve this with some extra fixings of tomatoes, freshly grated vegan parmesan cheese, and some spicy pasta sauce.

If you do not have canned beans soak 1/2 cup dry-beans for 6-8 hours, preferably overnight. Cook on medium heat in a pressure cooker (with water approx 2 cups of water) for 2 whistles. Remove from flame and let the pressure release completely on its own while cooling.
You can use black beans, chickpeas, black eyed peas….
You can also cook the potatoes in pressure cooker along with the beans or in a pot.
Vary the spices as per your taste
You can even skip broccoli and add only cauliflower to the pie.
If you like a very cripsy crust then bake for some additional 5 or 10 minutes.
To make a spicy pasta sauce, add a pinch of cayenne, garlic powder, and salt to regular pasta sauce and simmer it in a pan on medium high heat for 2-3 minutes. .

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