Nutrition is an important part of your eye health. Here you will find recipes by Chef Michelle Moore. You can find these recipes and others on our “Eye Cook” Pinterest board.
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Cauliflower Pie in a Potato Crust
When eating your rainbow of healthy colorful fruits and vegetables, don?t rule out the nutritional benefits derived from white vegetables. Nutrient powerhouses in their own right, they are rich in fiber, potassium and magnesium. The white vegetables in this yummy savory pie contain vitamins C and B-6, iron, as well as provide an important source of complex carbohydrates. The eggs provide lutein, zeaxanthin and zinc, determined to be beneficial to eye health. My adaptation of a recipe originally found in the vegetarian Moosewood Cookbook from the 70?s adds red bell pepper and baby greens for extra nutrition and color. Enjoy!
What you?ll need to serve 6:
For the potato crust:
1 large russet potato (about 18 ounces), peeled and shredded* (2 cups packed)
1 small onion, grated to make ? cup*
? teaspoon salt
1 egg white
1 tablespoon olive oil
For the cauliflower pie filling:
1 tablespoon olive oil
1 tablespoon butter
1 medium small onion, diced (1 cup)
2 large cloves garlic, minced
? teaspoon salt and pepper to taste
1 medium red bell pepper, diced (about 1 cup)
? teaspoon dried thyme
? teaspoon dried basil
Florets from 1 head of cauliflower, cut/broken into similar sized pieces
2-3 tablespoons water or broth
3 cups baby power greens (from Trader Joes) or baby spinach, chard, or kale
4 ounces extra sharp cheddar cheese, shredded*
2 eggs
? cup milk (can use whole or low-fat)
paprika
*If using a food processor to grate, no need to wash bowl and grater between ingredients provided you grate (and keep separate) in the following order: cheese, potato, then onion.
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