Category Archives: cauliflower

Italian Style Skillet Pie

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The other day I was watching Symon’s Suppers on The Cooking Channel. I adore Michael Symon! I love his sense of humor, his talent, how energetic and caring he is. WOW am I gushing? Ya, I think he is pretty sexy too, but that might just be a foodie thing.
Anyway, I love watching his show. I am always finding things I want to make as soon as possible. He always seems to mix up flavors and give you little surprises here and there. When I saw this dish on his show I liked the sound of it. I had made the potato/cauliflower mash he used for the topping of the pie before and loved it.  I loved the idea of cooking in my cast iron skillet, something I have been wanting to try more and more, and I also loved that it was a “One Pot” meal so I wouldn’t have a ton of dishes to do after dinner. Also, it is a bit of a twist on Shepherds Pie, which is a favorite here.

I have been trying to lighten things up a bit where I can. In this dish I try by using turkey sausage in place of ground beef. The potato/cauliflower mashed topping already did that for me, but if you wanted to sub all cauliflower for the mix of potato and cauliflower you could and that would save more carbs for you. I just prefer the mix as we aren’t big fans of the strong cauliflower taste. I do use butter in this but you just can’t sub anything else in my mind.
It was a fun dish to make for me. I was kind of winging it a bit and when it came out so good, and got Kevin’s stamp of approval, I was a happy camper. He even took it for lunch the next day and I ate the last of it yesterday for lunch, so no waste with this meal at all! 
Italian Style Skillet Pie
Adapted from Michael Symon’s Cast-Iron Ground Beef Pie
2 tablespoons of olive oil
1 package Italian style ground turkey sausage (usually come in 1 1/3 package)
Kosher salt and cracked black pepper
2 large russet potatoes, peeled and cut into large chunks
1 head cauliflower, core removed and quartered
1 cup chopped celery, plus 1/2 cup celery leaves
1 large onion, chopped
3 tablespoons tomato paste
2 cloves garlic, chopped
1 tablespoon Italian seasoning blend 
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup of red wine
1/2 cup packed fresh flat leaf parsley leaves, chopped (some reserved for topping if wanted)
1 cup grated Parmesan cheese
3 tablespoons room temperature butter
Preheat the oven to 450 degrees F.

Fill a large pot with cold water and add the potatoes, cauliflower and a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook over moderate heat until tender, about 20 minutes.

Pour the olive oil into a preheated 8-inch cast-iron pan over medium-high heat. Allow the oil to heat up, and then add the turkey sausage, salt and pepper. Press the meat into the pan and cook until caramelized, about 5 minutes, and then flip and caramelize the other side.

When the sausage is caramelized, remove it from the pan and set aside. Add the celery, celery leaves and onions and cook for 3 to 5 minutes, stirring constantly. Add the garlic and cook for an additional 1 to 2 minutes. Add the tomato paste and cook for another minute or two. Stir in the Italian seasoning and red pepper flakes. Return the cooked sausage to the pan and stir in the parsley. Add a red wine. Remove from the heat and set aside. Adjust seasoning if needed.

When the potatoes and cauliflower are done cooking, drain and mash well. Stir in the Parmesan and butter until thoroughly combined.

Spread the potato mixture over the beef mixture in the pan, and smooth the top to seal in the sausage mixture.

Bake until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool 10 minutes. Top with chopped parsley leaves if desired. 

ENJOY!


Shared at the Lady 8 Home

Roasted Garlic Mashed Potatoes and Cauliflower

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I am always on the look out for healthy alternatives for classic dishes. When it comes to mashed potatoes I think I could eat them every night of my life. I must take after my Father with that love because that man could make a meal out of JUST mashed potatoes and be happy as a clam to do it!

I had heard, from many people, that mashed cauliflower could easily be substituted for mashed potatoes and it would be the same thing. Ummmm, after trying it with many different flavorings added, I have to say I deeply disagree (as did the whole family). I am not saying it was bad, it just wasn’t what we were looking for. We actually aren’t big cauliflower lovers here (I love it raw) but we are all open to try new recipes and to try to find the healthier alternatives. OK maybe I am always open to that and they are my captive audience. But whatever works right? That was when I thought about trying this recipe. I have a mashed potato recipe that is hands down my families favorite. My Roasted Garlic Mashed Potatoes are so tasty but I wanted to lighten them up.

If you are not a lover of cauliflower I really think you will be surprised by this recipe. If you are, you will love it as well. Either way it is a great way to sneak cauliflower in on your kids if they are picky eaters. You can make mashed potatoes for them and feel good about it too!

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Roasted Garlic Mashed Potatoes and Cauliflower
1 head of cauliflower, chopped
2 1/2 pounds of potatoes, peeled and chopped
1/4 cup (1/2 stick) of butter
1/4 cup milk
1/4 light or fat free sour cream
1 tablespoon olive oil
Kosher salt
Fresh ground black pepper
1 head of garlic
Handful of fresh flat-leaf parsley leaves, chopped
Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.


Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes and cauliflower in a large saucepan, add enough cold water just to cover them. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the sour cream and season well with salt and pepper, top with chopped parsley and a dab of butter and serve.