Description
Creamy cauliflower pie brings Mediterranean comfort straight to kitchen tables with its rich, golden crust and velvety vegetable filling. Cheese and herbs meld perfectly, creating a delightful meal you’ll savor down to the last comforting bite.
Ingredients
Scale
Main Ingredients:
- 1 medium cauliflower, cut into florets
- 2 cups grated raw potatoes
- 134 cups grated Gruyere
- 4 large eggs
- 1 large egg
Main Base:
- 1 cup chopped onions
- 14 cup grated onion
- 1 garlic clove, finely chopped
Seasonings and Additions:
- 3 tablespoons grated Parmesan
- 3 tablespoons butter
- 12 cup milk
- 2 tablespoons chopped parsley
- 112 teaspoons fresh basil (or 12 teaspoon dried)
- 34 teaspoon fresh thyme (or 14 teaspoon dried)
- 12 teaspoons salt
- 34 to 1 teaspoon salt
- 14 teaspoon black pepper
- Olive oil
- Paprika
Instructions
- Shred potatoes and sprinkle with salt, allowing moisture to release for 10 minutes. Firmly press out excess liquid using a clean kitchen towel.
- Combine potato mixture with beaten egg and finely chopped onion. Press evenly into a well-greased pie dish, creating a uniform crust layer.
- Roast potato crust at 400°F for 35-40 minutes until edges turn golden and crispy.
- Reduce oven temperature to 350°F. Whisk together eggs, milk, grated Parmesan, salt, and freshly ground black pepper in a separate bowl.
- Blanch cauliflower florets in boiling water for 2-3 minutes, then drain. Sauté cauliflower with diced onions, minced garlic, and selected herbs until slightly caramelized.
- Sprinkle a layer of shredded cheese across the pre-baked potato crust. Distribute sautéed vegetables evenly over the cheese.
- Pour seasoned egg mixture over vegetables, ensuring even coverage. Top with additional cheese and a light dusting of paprika.
- Bake for 35-40 minutes until center is set and top is beautifully golden brown. Allow pie to rest for 10 minutes before slicing and serving.
Notes
- Potato Crust Tip: Ensure maximum crispiness by thoroughly squeezing out excess moisture from grated potatoes using a clean kitchen towel or cheesecloth.
- Vegetable Preparation: Briefly boil cauliflower to maintain texture and prevent overcooking, keeping it slightly firm for a delightful bite.
- Dairy-Free Adaptation: Swap Parmesan with nutritional yeast and use plant-based milk to create a vegan-friendly version of this savory pie.
- Herb Customization: Experiment with fresh herbs like thyme, rosemary, or dill to personalize the flavor profile and add complexity to the dish.
- Prep Time: 5 mins
- Cook Time: 80-90 mins
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 145 kcal
- Sugar: 2 g
- Sodium: 1250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 110 mg