Cauliflower Cheese Pie with Grated Potato Crust
Elevate your comfort food game with this luscious Cauliflower Cheese Pie with Grated Potato Crust—a savory delight that combines a crispy, golden potato crust with a creamy, cheesy cauliflower filling. Perfect for vegetarians, this recipe features a rich blend of cheddar and parmesan cheeses, tender cauliflower florets, and a hint of garlic and paprika for added depth of flavor. The grated potato crust is not only a gluten-free alternative but also brings a delightful crunch that complements the velvety filling. Ready in just under 90 minutes, this dish is ideal for a cozy family dinner or a holiday centerpiece. Garnish with fresh parsley for a burst of color and herbal brightness, and enjoy every comforting bite of this comforting, nutrient-packed pie.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 3 pieces Large potatoes
- 3 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Eggs
- 150 milliliters Heavy cream
- 150 grams Cheddar cheese, grated
- 50 grams Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F).
Peel and grate the potatoes using a box grater. Place the grated potatoes in a cheesecloth or kitchen towel and squeeze out as much moisture as possible.
In a bowl, toss the grated potatoes with 1 tablespoon of melted butter and a pinch of salt and black pepper.
Press the grated potato mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 20 minutes until the edges begin to crisp up.
While the crust is baking, steam or boil the cauliflower florets until tender, about 7-10 minutes. Drain and set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, paprika, and a pinch of salt and pepper.
Coarsely chop the cooked cauliflower and fold it into the egg mixture along with the cheddar cheese and parmesan cheese.
Remove the potato crust from the oven and pour the cauliflower and egg mixture into the crust. Spread evenly with a spatula.
Return the dish to the oven and bake for 30 minutes, or until the filling is set and the top is golden and bubbly.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 319 mg | 25% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
