Cauliflower Pie (or Vegetable Pie)


Cauliflower Pie (or Vegetable Pie)

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Servings and Ingredients

Olive oil
2 packed c. grated raw potato or thawed frozen hash browns
½ tsp. salt
1 egg white, lightly beaten
1 c. chopped onion*
2 clove(s) garlic, minced
½ tsp. salt
Black pepper, to taste
½ tsp. dried basil leaves
¼ tsp. dried thyme leaves
1 medium cauliflower, cut into small pieces, to equal 2 c.*
1 packed c. shredded cheddar cheese, divided
2 eggs
¼ c. milk


  1. Preheat oven to 375 degrees. Spray 9-inch pie plate with nonstick cooking spray and coat with oil.
  2. Combine raw potato, salt and egg white for crust. Pat into pie plate bottom and up sides. Bake 25 minutes. Reduce oven temperature to 350 degrees.
  3. While crust is baking, spray a skillet with nonstick cooking spray and heat over medium heat. Add onion,* garlic, salt, pepper, basil and thyme to pan and saute for 7 to 10 minutes. Add cauliflower*; stir and cover. Cook until tender, about 10 to 12 minutes.
  4. Sprinkle 1/2 cup cheese onto baked crust; it is OK if the crust is still hot. Spoon vegetables* on top of cheese layer and top with remaining 1/2 cup cheese.
  5. Mix eggs and milk. Pour over vegetables and cheese. Bake 35 to 40 minutes at 350 degrees or until set.
  6. *Note: Use any combination of chopped vegetables to equal 3 cups. This can include onions, cauliflower as originally called for, and/or mushrooms, zucchini, red bell peppers, asparagus, etc.