I usually don’t cook from cookbooks, but occasionally one finds oneself with a surfeit of some wintry CSA crucifer like cauliflower, and after gazing at your kitchen shelf, still shockingly covered in dusty quart jars of pickles, decide maybe you’ll try cooking the damn thing for once instead of just stuffing it into a jar of herbed vinegar or curry-brine as a saving throw.
This recipe is from the Moosewood Cookbook. Some readers may be surprised to know that I own this book, or that I was a strict vegetarian for ten years; ten long, thin years. I hadn’t cracked this book in ages, but it was there, full of ideas when I needed it. Unsurprisingly, most of the recipes suggest rendering dinner palatable with the addition of copious amounts of eggs, cheese and garlic. Pretty much any vegetable you have languishing in your fridge can be put into a pie with eggs and cheese and it will be delicious.
In the past few years, though, I have discovered another ingredient that makes any vegetable delicious: bacon. I know, I know. “Bacon has totally jumped the shark,” I say all the time. And it has, on shit like pancakes and ice cream. But before bacon was the sun dried tomatoes of pork products, it was the way my mother and grandmother prepared most vegetables—bacon (or a ham bone, or just some bacon fat) makes everything taste better. Why should a humble cauliflower pie be any exception?
This is a great recipe, though, diced pancetta or no. It’s basically a Spanish tortilla baked in a hashbrown shell. I added a little smoked paprika as a nod. If you do decide to add the pancetta, simply render the dice (I go 1/4″) until a bit crispy and then cook the onions in the lard. Otherwise, just be a boring hippie and use olive oil. It’s still great.
i’ve had that book at least 15 years and can’t recall having ever used it. i need to dig it out. and i’m with you on the pancetta and smoked paprika for this, hells yeah.
In the South Beach Diet cauliflower is the new potato so I have no doubt with a little bacon this pie is a star.
I’ve also had that book since my early 20′s/self congratulatory vegetarian days. I have yet to cook a thing from it. But you had me at “hashbrown shell”…
Side note: I am so efing sick of bacon on dessert. Amen, sister.
Brinney didn’t mention that her copy has no pages left on account of they make good rolling papers.
Fads are stupid. Bacon ice cream, the Internet, driving on the right: I ignore all these fickle fashions.
Haha! I was a vegetarian too. Hard to believe, huh? The Moosewood Cookbook was my first. I learned to make spaghetti sauce from it. Also, the spinach mushroom pie, Brazilian black bean soup are permanently in my rotation, only I add meat now. Usually ham or bacon to the pie and chorizo to the soup.
Uhhh, ok? you got my drool factor elevated with the photo and no recipe. That wasn’t very nice.
So for the crust, are you grating a par-boiled spud, adding some fat and pushing it into a pie plate?
Hee, I too was a vegetarian. 6 years! That book and Lorna Sass’s were my favorite veggie inspirations. Nothing can taste bad covered in cheese. Add some bacon and you’ve basically reached nirvana.
I love this recipe too! Definitely a favorite in our family growing up…it was one of my mom’s specialties! She would definitely never go for bacon, though…but I might have to try it that way myself!
Burkie – It has many ways of a pie. And Things With Beans.
Val – Cauliflower is the new potato, but potato is the new pastry.
Brinney – I mean, I like a piece of bacon on a maple bar as much as the next girl, but at a fancy restaurant? Let’s be a little more imaginative.
Jube – You made bacon caramel like two months ago.
Darlene – My nettle pie from a month ago was a spin on the spinach pie. It’s such a great recipe to have in the arsenal.
Bokie – Let me Google that for you. (I was too lazy to type the recipe.)
Alicia – The crust is just shredded potato and onion with a little egg smushed into the pan and parbaked before filling.
Christine – There’s gotta be something better for veggies than bacon and cheese, but I sure ain’t found it.
Sara – Just a little is nice, I think. Just to season it, really. I didn’t want to be like ZOMG BACON FTW!!!1!! about it.
most of the pies i make are sweet and served for dessert. glad to know i can make a savory pie too…
This looks so good…I am checking my Moosewood cookbook now for more recipes that I may have overlooked…bacon…yummy bacon…