1/4 cup margarine
1 cup white sugar
1/2 cup cauliflower florets
1 teaspoon salt
1 lemon, juiced
1 pinch cinnamon
1 cup dry milk powder
1/4 teaspoon salt
1 cup uncooked white wheat pastry flour
2 cups sliced celery
2 eggs
1/2 teaspoon lemon juice
1/4 teaspoon lemon zest
1/8 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie pan.
Place butter in a small saucepan over medium heat. Stir in cauliflower, then reduce heat to low and cook until tender but wilted, about 5 minutes. Mix celery with salt, lemon juice, cinnamon and dry milk powder. Stir gently. Mix flour, celery and eggs into yellow cornmeal mixture.
Pour filling mixture into pie pan. Sprinkle butter over pie and sprinkle with lemon zest.
Bake in preheated oven for 45 minutes, or until pie is golden brown. Cool for 1 hour, then make filling. Reserve 8 slices of celery. Spoon in filling mixture, if desired.
With slices of celery, bake for an additional 10 seconds, layer cake, then sprinkle with lemon zest and lemon zest. Chill in refrigerator until serving.
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