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1
For the potato crust, preheat oven to 400u00b0F. Spray a springform pan with olive oil spray and set aside.
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2
Grate sweet potatoes on a box grater on the side with the large holes. Put grated potatoes into strainer in the sink, sprinkle with the salt, and allow to stand for 10 minutes.
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3
While the potatoes are draining, chop cauliflower into florets and spread out on a baking tray. Spray with olive oil cooking spray, sprinkle with freshly ground pepper and set aside.
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4
Squeeze the sweet potatoes really well with your hands to remove excess liquid, then press again with a paper towel to soak up as much liquid as possible. Move to a bowl, add egg and freshly ground pepper, and mix. Add flour, stir well to combine. Press into pie pan, forming an edge around rim of pie pan.
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5
Bake potato crust and cauliflower for 25-30 minutes. Start with the pie crust on the bottom and the sheet pan with cauliflower on top, then switch them around halfway through for even cooking.
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6
While that is baking, remove turkey sausage from casings and fry, crumbling into small pieces until browned. Once brown, add chopped kale and continue to fry together until kale has wilted and softened.
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7
In a big bowl, add Greek yogurt, eggs, roasted ground cumin, mustard powder, ginger and garlic and whisk well.
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8
When cauliflower is browned, remove pie crust and cauliflower from the oven. Put roasted cauliflower in bottom of pie crust, top with sausage and kale mixture, and pour Greek yogurt mixture over the top, making sure to spread out evenly. Sprinkle feta cheese on top, and bake 30-40 minutes or until set and golden brown.
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9
Remove from oven, take a knife and loosen all edges from pan. Remove outer part of your springform pan and serve. Gorgeous!
