This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it."
While this is called Cauliflower Pie, it is really very much like a crustless quiche. The best part of this dish is that it keeps really well and is actually tastier cold (in my opinion). Serve it any time of day: breakfast, lunch, or dinner.
Eggs have gotten a bad rap. This is the result of a time when everyone thought that cholesterol was the bad guy and not saturated fat. Certainly, any healthy recipe can use eggs, but like any ingredient they are used with care.
It is the egg yolk that has all of the fat and cholesterol. Each egg yolk has about 5 grams of fat and 300 mg of cholesterol while the whites have none. But the yolks have the properties that help with thickening sauces, baking, making custards and the like, so they are necessary in cooking great food.
The white is mostly protein and has completely different properties. Whites add volume as in a soufflé or in baked goods. They also make great coatings for breaded foods and the like.
Servings = 4 | Serving size =1/4 pie
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers and (in my opinion) is even better cold. Multiply this dish only by using multiple springform pans.
|1 large||head cauliflower (broken into small flowerets)|
|1 tsp||olive oil|
|1 large||leek (sliced crosswise; keep white and green parts separate)|
|4 ounces||reduced fat cheddar cheese (grated)|
|1/8 tsp||ground nutmeg|
Preheat the oven to 325°F.
Place the water in a large sauce pan fitted with a steamer basket over high heat.
When the water is boiling add the cauliflower.
Steam for about 10 minutes. Remove and let cool.
While the cauliflower is steaming place the olive oil in a medium skillet over medium high heat.
When the oil is hot add the white part of the leek and cook for about 2 minutes. Toss frequently.
Add the green part of the leek and cook for about 3 minutes. Toss frequently. Remove and let cool.
When the cauliflower is done, remove and let cool.
Place the eggs in a large bowl and whisk until frothy.
Add the cheese, salt and nutmeg.
Fold in the cooled leeks and cauliflower until well blended.
Place the mixture in a large pie pan or springform pan.
Bake for 60 minutes.
Serving size = 1/4 pie
Servings = 4
Amount Per Serving
|Calories 282||Calories from Fat 120|
|% Daily Value|
|Total Fat 13g||21%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 5g||14%|
|Vitamin A 38%||Vitamin C 106%|
|Calcium 28%||Iron 24%|
|Vitamin K 59 mcg||Potassium 650 mg|
|Magnesium 58 mg|