An easy and no fuzz recipe for a roasted cauliflower and kale pie with a potato crust. It’s a delicious and healthy way to add some veggies into your diet.
We survived Halloween! Everything went fast. Everything! Unbelievable fast. This time, I was well prepared, there is not much to do anyway. Get a truckload of candies, put everything in a huge bowl, wait for the door bell. I make it short, we all know the process. Do we? I felt a little weakly and lousy (like I am getting sick lousy) yesterday. I bundled up on the couch, took a nap and let our dog greet the kids and Mr. F took care of the candy bowl. I had been looking forward to Halloween and was a little disappointed to miss out all the fun and the costumes.
I felt a little weakly and lousy (like I am getting sick lousy) on Halloween. I bundled up on the couch, took a nap and let our dog greet the kids and Mr. F took care of the candy bowl. I had been looking forward to Halloween and was a little disappointed to miss out all the fun and the costumes.
Only half an hour later Mr. F called for a refill of the bowl. Refill? That was all, how did that happen so fast? I rushed into the kitchen wrapped a muffin, which I made earlier and handed it to the little princess in front of our door. Well, she was not happy with her treat, she said a well-behaved ‘thank you’. I couldn’t make it more appealing with mentioning it’s a pumpkin muffin. Even whole wheat flour didn’t make her eyes sparkle. I don’t blame her. Behind the closed door, I searched for the reason of our candy problem. Mr. F said I wouldn’t believe how these kids snatched as many treats as they could grab with both hands. Little monsters! Indeed some looked like zombies and we are lucky they were after sweets, not our brains. So he just didn’t hand one candy per child he offered the whole bowl and let them self-service. Seriously he is a smart guy, how could this happen, what a rookie mistake!
roasted cauliflower and kale pie with a potato crust
Maybe I should offer some of this roasted cauliflower and kale pie with potato crust next Halloween, I will definitively scare some little monsters away because of the all the veggies. Lately, we had a lot of savory pie, quiche or tart, they are easy to make, great for office lunch and wait for you in the fridge to be warmed up for a fast dinner.
This roasted cauliflower and kale pie with a potato crust comes with a crust made from grated potatoes, the recipe is basically for Reibekuchen (potato fritter) which has to prebake anyway, so I roasted the cauliflower at the same time because veggies are better roasted and added more flavor with garlic, ginger, and cumin.
- for the crust:
- 500 g / 17.6 oz about 2½ cups peeled, grated potato
- 1½ tsp salt
- 3 tablespoons all-purpose flour
- 1 large egg
- for the filling:
- 300 g / about ½ small cauliflower, trimmed, broken into florets
- 2 tablespoons vegetable oil + more for the pan
- 60 g / 2.1 oz kale, stems removed cut into 1 cm / ½ inch pieces
- 100 g / ½ cup sour cream
- 2 large eggs
- ¼ teaspoon ground cumin
- ½ teaspoon mustard powder
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon fine sea salt
- 50 g / 1.8 oz feta cheese, crumbled
- Preheat your oven to 190 C / 375 F. Grease your 20 cm / 8-inch pie pan, line a baking pan with parchment paper.
- Put grated potatoes in a strainer, sprinkle with salt, allow standing for 10 minutes in your sink. Squeeze with your hand to remove excess liquid, move to a bowl, add egg and flour, stir well to combine. Press into pie pan, forming an edge around rim of pie pan.
- Cover cauliflower evenly with oil and place on a baking tray. Bake potato crust and cauliflower for 25-30 minutes.
- Bring a pot with 3 quarts of water to boil, add kale and cook 5 minutes then drain.
- In a big bowl add sour cream, 2 eggs, cumin, mustard powder, ginger, garlic, and salt and whisk well. Add roasted cauliflower, kale (squeeze out excess liquid) and feta, stir and pour the potato crust. Bake 35-40 minutes or until set and golden brown.