Roasted Cauliflower and Kale Pie With Potato Crust Recipe

Name: Roasted Cauliflower and Kale Pie With Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 58 ounces peeled grated potatoes or 2 ½ cups peeled grated potatoes; 1 ½ teaspoons salt; 3 tablespoons all-purpose flour; 1 large egg; 12 small cauliflower, trimmed, broken into florets; 2 tablespoons vegetable oil, for the pan; 2 18 ounces kale, stems removed cut into 1 cm or 2 18 ounces sour cream; 2 large eggs; ¼ teaspoon ground cumin; ½ teaspoon mustard powder (I used Colmans); 1 teaspoon grated ginger; 1 teaspoon minced garlic; 1 teaspoon salt; 2 ounces feta cheese, crumbled

Servings: persons

17 58 ounces peeled grated potatoes or 2 ½ cups peeled grated potatoes
1 ½ teaspoons salt
3 tablespoons all-purpose flour
1 large egg
12 small cauliflower, trimmed, broken into florets
2 tablespoons vegetable oil, for the pan
2 18 ounces kale, stems removed cut into 1 cm or 2 18 ounces sour cream
2 large eggs
¼ teaspoon ground cumin
½ teaspoon mustard powder (I used Colmans)
1 teaspoon grated ginger
1 teaspoon minced garlic
1 teaspoon salt
2 ounces feta cheese, crumbled

1
Preheat your oven to 190 C / 375F Grease your 20 cm x 4 cm / 8 inch x 1.5 inch pie pan, line a baking pan with parchment paper.
2
Put grated potatoes into strainer, sprinkle with salt, allow to stand for 10 minutes in your sink.
3
Squeeze with your hand to remove excess liquid, move to another bowl, add egg and flour, stir well to combine.
4
Press into pie pan, forming an edge around rim of pie pan.
5
Cover cauliflower evenly with oil and place on a baking tray.
6
Bake potato crust and cauliflower for 25-30 minutes.
7
Bring a pot with 3 l / 3 quarts of water to boil, add kale and cook 5 minutes then drain.
8
In a big bowl add sour cream, 2 eggs, cumin, mustard powder, ginger, garlic, salt whisk well.
9
Add roasted cauliflower, kale (squeeze out excess liquid) and feta, stir and pour on potato crust.
10
Bake 35-40 minutes or until set and golden brown.
11
variations.
12
Change the flavor profile using lemon zest, garlic and rosemary!

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 17 58 ounces peeled grated potatoes or 2 ½ cups peeled grated potatoes, 1 ½ teaspoons salt, 3 tablespoons all-purpose flour, 1 large egg, and more.

Yes, Roasted Cauliflower and Kale Pie With Potato Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Cauliflower and Kale Pie With Potato Crust

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