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