Cauliflower Pie in a Potato Crust: Comfort Food with a Healthy Twist

When it comes to hearty comfort food, pies often top the list. But if you’re looking for a lighter, nutrient-packed version of a classic, our Cauliflower Pie in a Potato Crust is the perfect recipe to try. It delivers the warmth and satisfaction of a savory pie while bringing together the goodness of vegetables, protein, and fiber — all baked into a golden, crispy potato crust.

This dish is versatile enough to enjoy as a wholesome dinner, a weekend family treat, or even as a meat-free centerpiece at gatherings. Let’s take a closer look at why this recipe is as nourishing as it is delicious, followed by step-by-step preparation and a few extra tips to make it your own.

Why This Recipe Is a Healthy Choice

1. Potatoes as a Nutrient-Rich Crust
   Instead of the usual refined-flour pastry, this pie uses shredded potatoes to form the crust. Potatoes often get a bad reputation, but when cooked simply (and not deep-fried), they’re an excellent source of vitamin C, potassium, and dietary fiber. The crust is held together with just one egg white and a touch of olive oil, making it lighter but still satisfyingly crisp.

2. Cauliflower Power
   Cauliflower is the star of the filling — and for good reason. This cruciferous vegetable is rich in vitamin C, vitamin K, folate, and antioxidants. It’s also a great source of fiber, which helps with digestion and satiety. Plus, cauliflower has a mild, nutty flavor that blends beautifully with herbs, spices, and cheese.

3. Leafy Green Goodness
   Baby spinach adds a vibrant green boost, delivering iron, vitamin A, vitamin C, and magnesium. Including leafy greens in your diet supports healthy skin, bones, and immune function.

4. Balanced Flavor from Herbs & Aromatics
   The garlic, thyme, basil, and paprika don’t just add flavor — they bring anti-inflammatory and antioxidant properties. Cooking with herbs and spices is a natural way to make meals both tastier and healthier.

5. Protein and Calcium
   With eggs and cheddar cheese included, this pie offers a good dose of protein and calcium, making it filling enough to serve as a main dish. The cheese also lends a creamy, savory richness that ties all the flavors together.

In short, this recipe is a well-balanced combination of carbohydrates, protein, and vegetables, with the added bonus of being vegetarian-friendly.

Ingredients

Potato Crust

• 1 large potato (about 500g), peeled and shredded

• 1 small onion, grated

• ½ tsp salt

• 1 egg white

• 1 tbsp olive oil

Cauliflower Pie Filling

• 1 tbsp olive oil

• 1 tbsp butter

• ¼ cup milk

• 2 eggs

• ½ tsp dried thyme

• ½ tsp dried basil

• 2 garlic cloves, minced

Cauliflower Pie in a Potato Crust — Step by Step

Equipment: 23 cm / 9-inch pie dish, box grater, skillet, mixing bowl.

1) Preheat

1. Heat oven to 190°C / 375°F. Lightly grease a 23 cm / 9-inch pie dish.

2) Potato Crust

2. Grate & drain: Grate 1 large potato (≈500 g). Wrap in a clean towel and squeeze out as much liquid as possible (crucial for crispness).

3. Mix: In a bowl, combine grated potato, 1 small onion (grated), ½ tsp salt, 1 egg white, and 1 tbsp olive oil.

4. Form crust: Press the mixture firmly and evenly into the base and up the sides of the pie dish.

5. Bake: Par-bake 20–25 min until lightly golden and set. Keep oven on.

3) Veggie Filling

6. Sauté aromatics: In a large skillet over medium heat, warm 1 tbsp olive oil and 1 tbsp butter. Add 1 medium onion (diced) and 2 large garlic cloves (minced); cook 2–3 min until fragrant.

7. Add peppers & cauliflower: Stir in 1 medium red pepper (diced) and florets from 1 head cauliflower (small pieces). Cook 5–7 min, adding 2–3 tsp water or broth and covering briefly to steam until just tender-crisp.

8. Wilt greens: Add 3 cups baby spinach; cook 30–60 sec until wilted. Remove from heat. Season lightly with salt & pepper (you’ll add more in the custard).

4) Custard & Cheese

9. Whisk custard: In a bowl, whisk 2 eggs, ¼ cup milk, ½ tsp dried thyme, ½ tsp dried basil, ½ tsp salt and pepper to taste.

10. Combine: Fold the warm sautéed veggies into the custard, then stir in 100 g cheddar (shredded).

5) Assemble & Bake

11. Fill: Pour the mixture into the par-baked potato crust.

12. Top: Sprinkle paprika to taste.

13. Bake: Reduce oven to 180°C / 350°F and bake 30–35 min, until the center is set (no jiggle) and the top is lightly golden.

14. Rest: Let stand 5–10 min before slicing (helps clean slices).

6) Serve & Store

15. Serve warm with a simple salad.

16. Refrigerate leftovers up to 3 days; reheat at 170°C / 340°F for 10–12 min. Freezes well (wrap slices tightly), reheat from thawed.

Notes & tiny tweaks (optional)

• If the crust browns too fast, tent the rim with foil for the final bake.

• For extra-crisp crust, brush the par-baked crust with a thin layer of egg white and return to the oven 3–4 min before filling.

• Dairy-light: swap part of the cheddar for extra veggies or use a sharper cheese so you can use less.

All set—this matches your ingredients and yields a crisp potato shell with a tender, cheesy cauliflower filling.

• ½ tsp salt and pepper (to taste)

• 1 medium red pepper, diced

• 1 medium onion, diced

• Florets from 1 head of cauliflower (cut into small pieces)

• 2–3 tsp water or broth

• 3 cups baby spinach

• 100g cheddar cheese, shredded

• Paprika to taste