(If you’re looking for the blog hop post featuring the awesome giveaways, go here)
It’s fall. The weather is windy and chilly. And that means one thing to me: nesting. I’m a winter hibernator in general, but one thing I continually enjoy through the cold months is cooking and baking. Posting some of my yummy concoctions has been in my mental to-do list for a long time, so here goes another one.
This “recipe” is particularly timely on Halloween because it is Frankensteinian in nature. I cobbled it together from a handpie recipe and a dish my mom made during one of her visits. This one is utter genius and the WHOLE FAMILY loves it. The person who loves it the most? The pickiest, moodiest, food-whiner. He requests it more often than I’m willing to make it.
Roasted Cauliflower Pie, or for today, Mummified Cauliflower
This recipe will make one “pie” but is easily doubled or tripled. I served this first at a Teacher Appreciation luncheon serving 60 people. Each pie make approximately 4 servings, but can be stretched if served as a side dish or buffet style. Excellent, flavorful vegetarian recipe!
1 head of cauliflower chopped
1 red bell pepper and/or 1 yellow bell pepper
1 small onion
1 tube of crescent roll dough (you can get fancy pants and make your own dough if you want, but this makes things quick and easy)
salt and pepper to taste
cavender’s greek seasoning
Pizza stone or baking sheet
Preheated 350 degree oven
Chop cauliflower, peppers, and onion. (Quick tip: I pre-chop and freeze onions, peppers and celery to cut down on prep time, so the pictured onions & peppers are frozen.)
Pan roast them in a skillet adding spices to taste. Once softened – cauliflower and onion begin to turn clear, remove cauliflower mixture from heat and set aside.
On the pan or pizza stone rub a few drops of olive oil to slightly grease the pan. Open the crescent roll dough. Begin laying out the triangles wide end to wide end down the middle of the pan, with the points facing out. Lightly press the dough together down the center. It’s perfectly fine to add a second tube of dough if you want a larger pie to fill the pan, a cruster pie, or if you are expanding the recipe for a large function.
Spoon the cauliflower in a pile down the center. Some will spill out, and you may have a spoonful or so left over, depending on the size of your head of cauliflower.
After the dough center is covered alternately wrap the points of the dough over the top of the cauliflower mound and overlap the tips similar to a bread braid.
Bake at 350 until the dough is golden brown. Cut into slices and serve. If you are very lucky, you will even get to eat some.
This is all that was left by the time I got to the kitchen with a camera:
As far as I know, this is my original recipe. Feel free to share, but please link back or at least give me credit. If I am mistaken and this is published elsewhere unbeknownst to me, please let me know so I don’t continue to claim it!