For a richer flavor, use a mix of sharp Cheddar and Gruyere cheese. Ensure the potatoes are well-drained to achieve a crispier crust. Feel free to add other vegetables to the filling, such as mushrooms or bell peppers.
Cauliflower Cheese Pie
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PREP TIME25 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS334
Embrace the unexpected with this Cauliflower Cheese Pie, where a golden potato crust meets a symphony of savory flavors. A comforting and deeply satisfying dish that reimagines classic comfort food.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol185 mg
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Fiber6 g
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Protein21 g
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Saturated Fat12 g
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Sodium953 mg
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Sugar7 g
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Fat27 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow 9-inch baking dish or pie pan.
02 Step
Recipe View 40 mins To make crust: Use a cheesecloth to squeeze extra liquid from grated potatoes. In a medium size mixing bowl, combine potatos, onion, egg, salt, and flour. Transfer mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).
03 Step
Recipe View 25 mins Meanwhile, make the filling: In a large frying pan over high heat, heat oil until hot. Reduce the temperature to medium and sauté onion, garlic, basil, thyme, salt, pepper, and paprika in the hot oil; cook for 8 to 10 minutes. Stir cauliflower into the pan and cook for 15 minutes.
04 Step
Recipe View 5 mins Spread 1/2 of the cheese onto potato crust. Spoon vegetable mixture on top of the cheese. Sprinkle the remaining cheese over the sautéed vegetables. Beat milk and eggs together in a small bowl, and then pour over vegetables and cheese. Sprinkle paprika over mixture.
05 Step
Recipe View 40 mins Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.
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Dominic Schamberger
Jun 10, 2025Easy to follow and the end result is amazing!
Gerson Huel
Sep 11, 2024I added a bit of Dijon mustard to the egg mixture for a tangy kick.
Garrett Parker
Jun 21, 2024Absolutely delicious! The potato crust is genius!
Kyle Lockman
Mar 5, 2024The flavors are perfectly balanced. This recipe is a keeper!
Taya Schaden
Jan 3, 2024My family loved it! Even my picky eaters devoured it.
Dangelo Metz
Oct 18, 2023The paprika adds a lovely warmth and color to the dish.
Antone Kreiger
Aug 15, 2023This is a great vegetarian option for a potluck.
Nellie Koepp
Jul 18, 2023I used a food processor to shred the potatoes, which saved a lot of time.