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This savory pie is a comforting twist on traditional comfort food, swapping a pastry crust for a sturdy, baked potato base. The filling combines tender steamed cauliflower with sautéed onions, garlic, and fresh basil, all bound together with a rich egg mixture and topped with melted cheddar cheese. It offers a perfect balance of textures, from the crisp potato edges to the soft, cheesy interior. Ideal for a cozy weeknight dinner or a healthy side dish at a potluck, this recipe makes great use of simple pantry staples. ItâÂÂs a satisfying, low-point option that doesnâÂÂt skimp on flavor or warmth.
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Cauliflower Pie (5 Pts
Description
This savory pie is a comforting twist on traditional comfort food, swapping a pastry crust for a sturdy, baked potato base. The filling combines tender steamed cauliflower with saut&# 195;©ed onions, garlic, and fresh basil, all bound together with a rich egg mixture and topped with melted cheddar cheese. It offers a perfect balance of textures, from the crisp potato edges to the soft, cheesy interior. Ideal for a cozy weeknight dinner or a healthy side dish at a potluck, this recipe makes great use of simple pantry staples. ItâÂÂs a satisfying, low-point option that doesnâÂÂt skimp on flavor or warmth.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Peel and chop the potatoes. Boil them in salted water for about 10 minutes until tender but still firm enough to hold shape. Drain well and let them cool slightly.
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Mash or shred the cooled potatoes. Mix in the 2 tablespoons of minced onion, salt, and pepper to taste.
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Butter a 9-inch pie pan. Press the potato mixture firmly into the bottom and up the sides of the pan to form a crust.
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Bake the potato crust for 30 minutes to set and crisp the edges.
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While the crust bakes, separate the cauliflower into florets. Steam the florets for 10 minutes. Remove half of the florets and set them aside on a plate.
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Continue steaming the remaining cauliflower florets for another 15-20 minutes until very tender. Mash these steamed florets in a bowl.
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In a skillet, melt the butter over medium heat. Add the 1 cup of chopped onion and minced garlic. Sauté until the onions are soft and translucent.
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Add the mashed cauliflower, basil, salt, and pepper to the skillet. Stir well to combine and sauté for one more minute.
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Remove the skillet from heat. Stir in the slightly beaten egg until fully incorporated.
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Pour the cauliflower mixture into the pre-baked potato crust, spreading it evenly.
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Sprinkle the grated Cheddar cheese over the top of the cauliflower filling.
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Distribute the reserved partially steamed cauliflower florets evenly over the cheese.
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Bake the assembled pie for 30-35 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
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Let the pie cool for a few minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 839.8kcal
- % Daily Value *
- Total Fat 58.0g90%
- Saturated Fat 35.9g180%
- Cholesterol 208.2mg70%
- Sodium 1008.7mg43%
- Total Carbohydrate 40.3g14%
- Dietary Fiber 9.5g38%
- Sugars 5.2g
- Protein 45.5g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cauliflower, pie, potato, cheese, vegetarian, savory, casserole, healthy, weight watchers, points, comfort food, garlic, onion, basil, dinner, side dish, baked, easy, homemade
