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Cauliflower Cheese Pie Recipe

Cauliflower Cheese Pie

Recipe courtesy Joanne Lamb Hayes and Lori Stein with Maura Webber, Recipes from America's Small Farms, Villard, 2003

Show: Sara's SecretsEpisode: Farm Fresh

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on June 24, 2009

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    Suprised with all the good reviews that this was not better. Both my husband and I were far from being impressed and the rest of the pie went into the garbage. Very disappointed in the results and a waste of ingredients, money and time.

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  • on June 07, 2009

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    I am a mom of a 3 year old and a 3 month old so I didn't have time to make the potoato crust. Instead I made it a frittata. I added 2 extra eggs to the egg batter but otherwise made it identical to the recipe. The seasonings were great-added such great flavor. My daughter ate it up w/o a second thought. I also subbed cheddar cheese for the swiss and it was good. I think it would have been better w/ swiss though. Great go to meal and a great way to use up cauliflower and/or get veggies in your kids! Thanks!

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  • on March 04, 2009

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    With out a doubt, one of my favorite recipes. While it can be a labor of love, it is well worth the time. I've made this pie at least 25 times now and get really excited when we're too full to finish it so I can take leftovers to work. Good swiss cheese is a key ingredient and fresh herbs when you can get them.

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  • on January 08, 2008

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    Unbelievably good. I prepared the crust in the morning and that made the rest easy at dinner that night. Don't be intimidated by the reviews. This is fabulous.

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  • on August 22, 2007

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    Not a fan of the herbs, specifically basil and thyme in this dish. Next time will use ONLY parsley.

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  • on October 30, 2006

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    Great dish, timeconsuming. Do not cut corners because it is worth the extra work. NO FROZEN POTATOS!!! It is not that much more work to grate some raw...I did find that the flavor of the cheese was lost in mine so maybe I did not put in quite enough.

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  • on July 12, 2006

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    Watching Sarah make this made my mouth water, so I just had to make it. It is absolutely delicious, and light too.

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  • on January 18, 2006

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    I am constantly peppered by requests to bring this to dinner parties!! It's fantastic!! I have recently started making it with a regular pir crust which makes it easier and quicker and just as good, IMO.

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  • on September 03, 2005

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    This recipe is delicious. A bit labor intensive, but worth every effort. I start with a tomato/tortellini soup, then follow with this pie and a green salad. The entire meal is a refreshing treat, especially in cool weather! And, if you have leftovers, it reheats nicely.

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  • on July 20, 2005

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    This was wonderful. I look forward to adding this to my cooking very often.

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