Cauliflower Cheese Pie Recipe -
Cauliflower Cheese Pie Recipe

Cauliflower Cheese Pie

Recipe by  

"This cauliflower cheese pie is made with a delicious potato crust."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.
  2. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the 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).
  3. To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.
  4. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.
  5. 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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Reviews More Reviews

Most Helpful Positive Review
May 18, 2006

This was excellent. I used frozen hash browns and will try using frozen cauliflower next time just to make it more convenient.

Most Helpful Critical Review
Jan 21, 2004

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).


102 Ratings

Jan 21, 2004

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. Yum!

Mar 08, 2008

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.

Jul 30, 2009

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!

Jan 21, 2004

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.

Jul 18, 2005

This is surprisingly fantastic! I made no recipe variations and best of was a hit with my kids!

Jan 21, 2004

I enjoyed it very much, my family liked it and I cut off some of the fat by using low fat cheese and skimmed milk. It takes sometime getting it ready but it is good!


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  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 21 g
  • 42%
  • Sodium
  • 953 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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