Cauliflower Pie With Mushroom Sauce

Cauliflower Pie

1 medium head cauliflower (about 2 pounds)
1 tablespoon butter or margarine
Â1/4 cup finely chopped onion (1 small onion)
Â1/4 cup dry bread crumbs
3 eggs, slightly beaten
Â1/2 cup milk
Â1/4 cup grated Parmesan cheese
1/8 teaspoon pepper (or a dash of pepper)
Â1/2 teaspoon salt

To Prepare Fresh Cauliflower:

To pick out a good cauliflower, look for non-spreading flower clusters which is the white portion of the cauliflower. And look for very green leaves. Remove the stalk and outer leaves. Cut off any bruises and discoloration. Rinse cauliflower in cool water. Leave it whole or separate into flowerets.

To Boil: Heat 1 inch of salted water (Â1/2 teaspoon salt to 1 cup water) to boiling. Add cauliflower. Heat and cover to boiling. Reduce heat. Boil until tender for 20 to 25 minutes for the whole cauliflower. Boil 10 to 12 minutes for flowerets. Drain.

To Microwave: Separate the cauliflower into flowerets. Cover and microwave cauliflower and 2 tablespoons water in 2-quart microwavable casserole on high (100%) 6 minutes; rotate casserole Â1/4 turn (stir cauliflower). Cover and microwave until tender, 5 to 7 minutes longer. Let stand covered 1 minute; then drain.

To Steam: Place a steamer basket in Â1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket. Cover tightly and heat to boiling. Reduce heat. Steam until tender, whole cauliflower 18 to 22 minutes or 6 to 8 minutes for flowerets.

After the cauliflower is cooked and drain, coarsely chop it. Heat margarine or butter in small skillet or saucepan. Add onion and cook until tender for about 3 minutes. Place cauliflower in greased pie plate, 9 x 1Â1/4 inches; spread the onion mixture on top. Mix remaining ingredients. Pour over cauliflower.

Baked uncovered in 350 degree oven until knife inserted halfway between center and edge comes out clean, 30 to 35 minutes. Serve pie with Mushroom Sauce (listed below).

Mushroom Sauce

1 thin sliced onion
2 tablespoons butter or margarine
1 cup beef broth
2 tablespoons all-purpose flour
1 jar (4Â1/2 ounces) sliced mushrooms, drained
1/8 teaspoon pepper
Â1/4 teaspoon salt

Heat butter or margarine in small skillet or saucepan over low heat until melted. Cook and stir onion in butter or margarine until onion is brown. Throw away onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown. Remove from heat. Stir in broth and mushrooms. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in salt and pepper and, if desired, a few drops of Worcestershire sauce.

Some Helpful Hints:

Two packages (10 ounces each) or a 20 ounce package of frozen cauliflower flowerets can be substituted for the 2 pound medium head cauliflower. Rinse under running cold water to separate. Then drain cauliflower. Increase the salt to Â1/2 teaspoon in this recipe when using frozen cauliflower flowerets. A actual steamer machine can be used instead to steam cauliflower, if that cooking method is preferred.

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About The Author, Michael Russell
Michael Russell
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