Fabulous Freelancer Foodie Recipe: Cauliflower Pie

This cauliflower pie recipe is as versatile as it is scrumptious! Serve it on its own, or as a flavorful complement to a main dish!

Note: this recipe is a slightly-altered version of one originally found in the cookbook America’s Best Recipes: A 1988 Hometown Collection.


  • ¾ cup (3 ounces) of shredded sharp cheddar cheese
  • ½ cup of fine, dry breadcrumbs
  • 2 tablespoons of all-purpose flour
  • 1 medium head of cauliflower that has been broken into florets.
  • 1 carton (8 ounces) of sour cream
  • 2 eggs, beaten
  • ¾ teaspoon of salt
  • ¼ teaspoon of white pepper


  1. Combine ½ cup of the cheddar cheese, the breadcrumbs, and the flour, stirring well.
  2. Spread half of this breadcrumb mixture in the bottom of a well-greased 9-inch pie plate.
  3. Add the remaining cheddar cheese to the remaining breadcrumb mixture and stir it well.
  4. Cook the cauliflower in a small amount of boiling water for 8 minutes, or until they’re tender.
  5. Drain the florets and arrange them in the pie plate.
  6. Combine the sour cream, eggs, salt, and pepper, stirring them with a wire whisk.
  7. Pour the sour cream mixture over the cauliflower.
  8. Add the breadcrumb mixture as the top layer.
  9. Bake the cauliflower pie for 20 minutes at 375 degrees Fahrenheit.
  10. Allow to cool and set for about 5 minutes before serving.

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