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    You are in: Home / Recipes / Roasted Cauliflower and Kale Pie With Potato Crust Recipe
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    Roasted Cauliflower and Kale Pie With Potato Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Cook Tara K.'s Note:

    This one is made with a potato crust, the recipe is basically for Reibekuchen (potato fitter) which has to prebake anyway, so I roasted the cauliflower because veggies are better roasted and added more flavor with garlic, ginger and cumin. From:

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    Units: US | Metric

    for the filling


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

    Ratings & Reviews:


    Nutritional Facts for Roasted Cauliflower and Kale Pie With Potato Crust

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 193.4
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 2.9 g
    Cholesterol 101.9 mg
    Sodium 1132.7 mg
    Total Carbohydrate 20.5 g
    Dietary Fiber 2.6 g
    Sugars 1.6 g
    Protein 7.5 g

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