Recipe by Linda S. Gibson
"This cauliflower cheese pie is made with a delicious potato crust."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
salt and pepper to taste
cauliflower, coarsely chopped
1 1/2 cups
shredded Cheddar cheese
This was excellent. I used frozen hash browns and will try using frozen cauliflower next time just to make it more convenient.
With some modification, this could be a great recipe! The crust was delicious but next time I will use more potato so it is thicker. I will also use dried mixed herbs, as I found the thyme a little too powerful. The custard topping was delicious! Next time I will use a combination of cauliflower and broccolli (although I think any vegetable would work well).
I admit I used a frozen pie crust for this instead of making the potato crust (lazy lazy lazy!), but it came out wonderfully. The cauliflower filling was so tasty, you could just do that step of this recipe as a delicious vegetable side dish.
I love this! It's totally scrumptious. I grated some parmesan cheese in with the cheddar. Next time I might use some feta and mushrooms as well. I was impatient and didn't allow the potato crust to get crispy and brown, so the crust layer in tandem with the cheese tasted a lot like scalloped potatoes. If I ever serve this for breakfast, I'll double or triple the amount of egg and milk. Oh, and the basil and thyme are absolutely essential to the yumminess factor of this dish. I pulled it out of the oven and was so surprised at how amazing it smelled. The aroma was completely different from anything else I'd ever cooked, and I think a large part of it was due to the spices. I'm in love with this stuff, and I'll be making it again soon for sure.
I have made this twice, first time i found the cauliflower a little undercooked and felt it could use a little something to perk it up. It was a good base recipe. Second time I used my steamer to help cook the cauliflower and carrots first. Then i added peas and extra spices. I also had leftover cooked ham that I cubed and added. A little extra cheese, about 2 cups (colby, old and monterey jack) finished this one dish meal off perfectly. Thanks Linda!
This dish had excellent flavor and was well worth the time and effort. It was more quiche-like than I expected but still delicious. Next time I may add some broccoli or mushrooms and cut back on the cheese.
This is surprisingly fantastic! I made no recipe variations and best of all...it was a hit with my kids!
My boyfriend and I loved this recipe, and it turned out fine in a deep 8-inch baking dish. More of a casserole than a pie, really. Also, we cut down the onion in both the crust and the filling by about half and it was still very flavorful.
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower Cheese Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 242
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
Convert a comfort food classic into a tasty meal that's totally vegan.
Learn how to make a meat-free shepherd's pie.