by Eva on November 1, 2012
We survived Halloween! Everything went fast. Everything! Unbelievable fast. This time I was well prepared, there is not much to do anyway. Get a load of candies, put everything in a bowl, wait for the door bell. I make it short, we all know the process. Do we? I have to admit I felt a little weakly and lousy like an incipient cold yesterday. I bundled up on the couch, took a nap and let our dog greet the kids and Mr. F took care of the candy bowl. I had been looking forward for Halloween and was a little disappointed to miss out all the fun and the costumes. Only half an hour later Mr. F called for a refill of the bowl. Refill? That was all, how did that happen so fast? I rushed into the kitchen wrapped a muffin, which I made earlier and handed it to the little princess in front of our door. Well she was not happy with her treat, she said a well-behaved ‘thank you’. I couldn’t make it more appealing with mentioning it’s a pumpkin muffin. Even whole wheat flour didn’t make her eyes sparkle. I don’t blame her. Behind the closed door I searched for the reason of our candy problem. Mr. F said I wouldn’t believe how this kids snatched as many treat as they could grab with both hands. Little monsters! Indeed some looked like zombies and we are lucky they were after sweets not our brains. So he just didn’t handed one candy per child he offered the whole bowl and let them self service. Seriously he is a smart guy, how could this happen, what a rookie mistake!
Maybe I should offer some of this pie next Halloween, I will definitively scare some little monsters away with kale and cauliflower. Lately we had a lot savory pie, quiche or tart, they are easy to make, great for office lunch and wait for you in fridge to be warmed up for a fast dinner. This one is made with a potato crust, the recipe is basically for Reibekuchen (potato fitter) which has to prebake anyway, so I roasted the cauliflower because veggies are better roasted and added more flavor with garlic, ginger and cumin.
roasted cauliflower and kale pie with potato crust
for the crust:
- 500 g / 17.6 oz about 2 1/2 cups peeled, grated potato
- 1 1/2 tsp salt
- 3 Tbsp all-purpose flour
- 1 large egg
for the filling:
- 300 g / about 1/2 small cauliflower, trimmed, broken into florets
- 2 Tbsp vegetable oil + more for the pan
- 60 g / 2.1 oz kale, stems removed cut into 1 cm / 1/2 inch pieces
- 100 g / 1/2 cup sour cream
- 2 large eggs
- 1/4 tsp ground cumin
- 1/2 tsp mustard powder (I used Colman’s)
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1 tsp salt
- 50 g / 2 oz feta cheese, crumbled
- Preheat your oven to 190 C / 375 F. Grease your 20 cm x 4 cm / 8 inch x 1.5 inch pie pan, line a baking pan with parchment paper.
- Put grated potatoes into strainer, sprinkle with salt, allow to stand for 10 minutes in your sink. Squeeze with your hand to remove excess liquid, move to another bowl, add egg and flour, stir well to combine. Press into pie pan, forming an edge around rim of pie pan.
- Cover cauliflower evenly with oil and place on a baking tray. Bake potato crust and cauliflower for 25-30 minutes.
- Bring a pot with 3 l / 3 quarts of water to boil, add kale and cook 5 minutes then drain.
- In a big bowl add sour cream, 2 eggs, cumin, mustard powder, ginger, garlic, salt whisk well. Add roasted cauliflower, kale (squeeze out excess liquid) and feta, stir and pour on potato crust. Bake 35-40 minutes or until set and golden brown.
I used many kinds of potato, so far all did the job, I like Yukon Gold best.
Change the flavor profile using lemon zest, garlic and rosemary!
Number of servings (yield): 6