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Cauliflower Cheese Pie


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  • Crust:
  • 2 cups grated raw potato
  • 1/2 cup grated onion
  • 1/2 t salt
  • 1 egg, beaten
  • salt and pepper to taste
  • Filling:
  • 3 T butter
  • 1 clove garlic, finely chopped
  • 1 cup finely chopped onion
  • 1 head cauliflower, broken into small florets
  • 1 t dried basil
  • 1/2 t dried thyme
  • 1-1/2 cups grated old cheddar cheese
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 T parsley
  • 1 T grated parmesan cheese
  • pinch nutmeg
  • salt and pepper to taste
  • paprika


Servings 6


Step 1

Sprinkle grated potato and onion with salt and set to drain in sieve for about 15 minutes. Squeeze out excess water and place in bowl. Add beaten egg, salt and pepper.

Preheat oven to 425˚F.

Generously oil 9-inch pie pan and dust with flour. Press potato mixture evenly into the pan so that it forms a shell.

Bake for 45 minutes, until browned. Brush crust with oil during the last 15 minutes of baking to crisp it.

Reduce oven temperature to 350˚F.

In a large skillet, heat butter on medium heat. Add garlic and onions and cook until soft. Add cauliflower and dried herbs and continue to cook for about 25 minutes, just until cauliflower is tender, stirring occasionally.

Line the prepared crust with half the cheddar, then half the cauliflower mixture; repeat with a second layer.

In a bowl, combine eggs, milk, parsley, parmesan and nutmeg. Add salt and pepper. Pour over the cauliflower and dust the top with the paprika.

Bake for about 45 minutes, until the cauliflower is cooked and the top is crusty.

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