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Roasted Cauliflower and Kale Pie with Potato Crust Recipe

   
 

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     Roasted Cauliflower and Kale Pie with Potato Crust

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
For the crust-
17.6 oz about 2 1/2 cups peeled, grated potato
1 1/2 tsp salt
3 Tbsp all-purpose flour
1 large egg
For the filling-
About 1/2 small cauliflower, trimmed, broken into florets
2 Tbsp vegetable oil - more for the pan
2.1 oz kale, stems removed cut into 1/2 inch pieces
 
1/2 cup sour cream
2 large eggs
1/4 tsp ground cumin
1/2 tsp mustard powder
1 tsp grated ginger
1 tsp minced garlic
1 tsp salt
2 oz feta cheese, crumbled

Instructions
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. 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. 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 l / 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, 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


Originally Submitted
6/10/2013





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