Roasted cauliflower quiche with nut crust

I adapted several recipes to come up with tonight's dinner. The crust is from The Vegetarian Adventure cookbook by Rowan Bishop and Sue Carruthers. The quiche is an adaptation of something I ran across called Hippie Pie on food52.com.

There are three distinct steps in this meal. You can always make the crust and roast the cauliflower in advance.
First- start the cauliflower roasting (20 min). While it is roasting, make the nut crust and get it chilling.
Second, when the cauliflower is ready, cook the crust. While the crust is cooking (10 min), make the quiche.
Third, when the crust is ready, throw the quiche into it and bake it (35 min).

Nut pastry
1 1/2 C ground almonds
1/2 C whole meal spelt flour
1/2 C plain spelt flour
1 T parmesan cheese
1/2 t salt
5 1/2 T chilled butter
1 egg

Place the nuts, flours, cheese and salt in a food processor. Cut the butter into pieces and process briefly, until the mixture resembles breadcrumbs. Add the egg and process again, using the pulse button, just until the mixture begins to 'ball'.
Wrap in plastic wrap and refrigerate for 30 minutes (if time permits).  Preheat oven to 410F.
Roll out to fit a quiche pan, prick with fork and bake at 410F for 10 minutes, then allow to cool.

Quiche

1 small cauliflower, cut into thick slices
1/2 large onion, diced
4 oz greens, chopped roughly (Swiss chard, spinach, etc.)
1 T fresh herbs (marjoram, oregano, etc.), cut
1/4 C fresh parsley, chopped
1/2 C milk
3 eggs
1 1/2 C grated cheese (make a mixture of three different- e.g., fontina, parmesan, romano)

Place the cauliflower on a jelly roll pan, brush with olive oil, then toss with salt and pepper. Bake for 20 minutes.

While the cauliflower roasts, saute the diced onion, add the herbs, salt and pepper and slowly cook till carmelized.

Wilt the greens, squeeze out the excess moisture and stir in the parsley.

Beat the eggs and milk together.

Mix the cheese together.

When the crust is ready, scatter the chopped greens on the bottom of the crust. Sprinkle in 1/3 of the cheese. Pile on half the cauliflower and onions and sprinkle with next 1/3 of the cheese. Put the rest of the cauliflower mixture in the quiche. Slowly pour the egg mixture over everything and top with the remaining cheese.

Bake at 375F for 35 minutes. Watch that the cauliflower tops don't burn- if they are getting too brown, cover with foil.

**Here it is going into the oven.

**Just out of the oven. Really nice flavors. Not your ordinary quiche.

Vegetarian Cobbler with Fresh Herb Biscuits

I cut this out of the Delicious Living magazine that I picked up from Vitamin Cottage.  This will be a new recipe to try.

Filling:
2 tablespoon olive oil
1 yellow onion diced
6 cloves garlic, thinly sliced
3 green onions sliced both white and green thinly sliced
2 parsnips peeled and sliced into 1/2 inch slices
2 carrots, peeled and sliced into 1/2 inch slices
3/4 pound cauliflower cored and cut into small florets
1 cup small broccoli florets
2 cups low-sodium vegetable broth
1/2 C milk
2 tablespoons whole-wheat pastry flour
1/8 teaspoon freshly grated nutmeg
2 tablespoons chopped parsley
1 tablespoon of fresh lemon juice

Biscuit Topping
1 ½ cup whole-wheat flour
1/4 cup flaxseed meal
1 teaspoon baking powder
6 tablespoon walnut oil
3/4 cup milk
1/3 cup minced fresh chives
1 tablespoon minced fresh dill
2 teaspoons of sea salt

Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat and add onion, cook until golden brown. Add garlic, green onions, carrots, and parsnips; cook another 10 minutes.

Reduce heat to medium-low. Add cauliflower and broccoli; cook for 2 minutes then add broth. Cover; and cook for 20 minutes. Uncover and boil until liquid is reduced to a glaze, 2 to 5 minutes.

In a small bowl, mix 1/2 cup of milk with 2 tablespoons whole-wheat pastry flour and pour into a skillet. Add nutmeg, parsley, and lemon juice, and salt and pepper to taste. Stir until heated through. Do not boil.

Pour into six 2-cup casseroles or ramekins or a deep 6 to 8 cup casserole dish.

To make topping; In a medium bowl, stir together, flour, flaxseed meal, and baking powder, Drizzle oil over flour mixture and blend with a fork until crumbly. Add milk, chives, dill and salt; stir to combine. Do not over mix. Dough will be very moist.

Drop batter over vegetables. Bake until biscuits are golden brown 15 minutes for ramekins, 20 - 25 minutes for casserole Remove from oven; cool 5 minutes before serving.

Per Serving: 399 cal, 22g fat, 1 mg chol, 9 g protein, 45 g carb, 9 g fibre, 622 mg sodium.

This picture is from another web site, A Taste of Home. I totally forgot to take a photo before we started diving into the cobbler.

**The cobbler was a hit. I ended up using golden beets instead of parsnips, flax seeds instead of flax seed meal, dried dill, tops of young scallions instead of chives, and olive oil instead of walnut oil. If I make this again, I will use less cauliflower and will find walnut oil for the biscuits.

Aloo Gobi

There are many recipes for aloo gobi. I think I must have gotten this one from one of Roz Denny's vegetarian cookbooks. I am still on the search for the best one...

Serves 4

1 lb potatoes, cut into 1 in chunks
2 T oil
1 t cumin seeds*
1 green chili, finely chopped*
1 lb cauliflower, broken into small florets
1 t coriander
1 t cumin
1/4 t chili powder
1/4 t turmeric
1/2 t salt
chopped fresh coriander, to garnish

Parboil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes until they begin to sputter. Add the chili and fry for a further minute.
Add the cauliflower florets and fry, stirring, for 5 minutes.
Add the potatoes and the ground spices and salt and cook for a further 7-10 minutes or until both the vegetables are tender. Garnish with fresh coriander.

* Get cumin seeds from the Talin Market. I'll probably use NM green chiles instead of Thai chilis. I imagine that I will add some additional liquid in the bottom of the wok and try to steam the cauliflower rather than dry fry it.

**You can see I used the purple potatoes that I had left. The cauliflower didn't get the same charred effect since I didn't dry fry it. I thought this recipe was OK, but not flavorful enough to make a second time. The rice was great, though. We all ended up putting a variety of sauces on the top- Linzano Salsa from Costa Rica, A1 steak sauce, Sriracha hot sauce, and (gasp) ketchup.