Delicious Baked Cauliflower Pie
Indulge in the comforting flavors of this Delicious Baked Cauliflower Pie, a perfect blend of creamy, cheesy goodness and wholesome veggies. This recipe transforms tender cauliflower florets into a savory pie, paired with a rich filling of eggs, heavy cream, cheddar, and Parmesan cheese, and topped with crispy golden panko breadcrumbs. Sautéed onions and garlic add depth, while a dash of nutmeg brings a warm, earthy aroma. Encased in a buttery, ready-made pie crust, this dish is easy to prepare and bakes to perfection in just 40 minutes. Ideal for a family dinner or brunch, serve it warm with a sprinkle of fresh parsley for a satisfying, flavor-packed meal. Whether you're looking for a creative way to use cauliflower or simply craving comfort food, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 3 Eggs
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 tablespoon Butter
- 1 Ready-made pie crust
Instructions
Preheat your oven to 375°F (190°C).
Prepare the cauliflower by cutting it into florets. Steam or boil the florets for 5–7 minutes, until tender but not mushy. Drain and set aside.
Heat the olive oil in a skillet over medium heat. Finely dice the onion, mince the garlic, and sauté them in the skillet until the onion is translucent and fragrant, about 3–4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
Stir in the cheddar cheese, Parmesan cheese, sautéed onion and garlic mixture, and chopped parsley. Combine thoroughly.
Lightly grease a 9-inch pie dish with butter, then press the ready-made pie crust into the dish. Trim any excess edges.
Spread the cauliflower florets evenly over the pie crust, then pour the egg and cheese mixture over the top, ensuring the cauliflower is well coated.
Top with an even layer of panko breadcrumbs for a crispy golden crust.
Bake for 35–40 minutes, or until the filling is set and the top is golden brown.
Let the pie cool for 5–10 minutes before slicing. Garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 5353 mg | 233% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 19.4 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1540 mg | 118% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2371 mg | 50% | |
*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.
