Dinner Recipes Using Pie Crust: with Cauliflower

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Cauliflower Dinner

There are so many various versions of dinner pies that you can forget about other meal for months eating a new dish every day. This one is unique because the dough is based on a potato that is why it has a particular structure and is really good within all other components. The flavor and taste is rich due to use of a lot of seasonings but the key filling is cauliflower.

This vegetable is popular and healthy. Moreover it is beautiful consisting of independent white florets forming a head known as a curd around a stem. There are also purple and orange cauliflower. Usually we eat those clouds of curd, they are very tasty. Though, the stem with leaves is edible too but they are not cooked often.

When cooked, the cauliflower can be a main or side dish, prepared with a creamy sauce or without it. It can be added to soups and omelets, to pasta or stews. They are available all year round in the stores but the natural season is in summer and autumn.

Dinner Recipes Using Pie Crust: with Cauliflower

Now we are going to cook pie again but this one will be with a potato crust. Being very light it is still so hearty and with a range of health benefits. The main component of the filling is cauliflower. One of the best dinner recipes using pie crust – believe us!

Course Lunch & dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4
Calories 1712 kcal


  • 2 cups potatoes (shredded)
  • 1/4 cup onion (grated)
  • 1 piece egg
  • 1 tsp salt
  • 1 tbsp flour
  • 2.5 tbsp olive oil
  • 1 onion (sliced)
  • 2 cloves garlic
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1 head cauliflower
  • 1.5 cups Cheddar cheese
  • 2 eggs
  • 1/4 cup milk
  • 1/4 tsp paprika
  • salt and pepper


  1. Preheat oven to 400 F. 

  2. Take a baking dish or special pan for pies. It should be shallow. Grease it with butter evenly in order to prevent sticking to the surface.

  3. As far as the key moment it this pie is its crust, you should invest efforts to provide it. 

  4. First take potatoes and grate it or mince with a blender. Then applying a cheese cloth drain all the extra juice from it. 

  5. Take a mixing bowl and put the drained grated potato, grated onion in it. Mix.

  6. Crack an egg and add it to the mixture and season with salt. 

  7. At last put the flour into the potato dough and blend thoroughly. 

  8. Transfer the dough to the pie pan you have prepared already, press it along the form using a rubber spatula – it is the best tool for this operation. But if there is none of it, use spoon or your own fingertips. 

  9. Place the pan into the oven and cook for half an hour. 

  10. Now remove from the oven, brush the crust with oil and place it into the oven again. Cook during about 10 minutes more. When it is ready, set aside but do not switch off the oven.

  11. Reduce the heat to 350 F.

  12. Start making the filling with taking a large frying pan with the oil. Add onion, basil, garlic, thyme, paprika, pepper, and salt in the hot oil and saute the ingredients for 10 minutes.

  13. Take cauliflower head, divide it into the small parts and add to the pan, continue cooking for 15 minutes.

  14. Meanwhile grate a half of the cheese you have and spread it onto the potato crust. Top with the stewed vegetables and sprinkle with the remaining cheese. 

  15. Take a bowl and mix milk with eggs in it. Pour the egg mixture over the vegetables and cheese, sprinkle with paprika.

  16. Put the dish into the oven and cook during about 40 minutes, or until the eggs are set and the golden crust appears.

  17. Serve warm and enjoy the delicious taste.

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