Cauliflower Pie



Serving size

1/4 pie
90 Minutes

This recipe makes great leftovers and (in my opinion) is even better cold. Multiply this dish only by using multiple springform pans.

Cauliflower Pie


1 quart Water
1 medium head Cauliflower, raw (broken into small flowerets)
1 tsp. Olive oil
1 large Leeks (sliced crosswise; keep white and green parts separate)
8 large Egg(s)
4 ounce Reduced fat cheddar cheese (grated)
1/4 tsp. Salt
1/8 tsp. Ground nutmeg


Preheat the oven to 325°F.

Place the water in a large sauce pan fitted with a steamer basket over high heat.

When the water is boiling add the cauliflower.

Steam for about 10 minutes. Remove and let cool.

While the cauliflower is steaming place the olive oil in a medium skillet over medium high heat.

When the oil is hot add the white part of the leek and cook for about 2 minutes. Toss frequently.

Add the green part of the leek and cook for about 3 minutes. Toss frequently. Remove and let cool.

When the cauliflower is done, remove and let cool.

Place the eggs in a large bowl and whisk until frothy.

Add the cheese, salt and nutmeg.

Fold in the cooled leeks and cauliflower until well blended.

Place the mixture in a large pie pan or springform pan.

Bake for 60 minutes.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

While this is called Cauliflower Pie, it is really very much like a crustless quiche. The best part of this dish is that it keeps really well and is actually tastier cold (in my opinion). Serve it any time of day: breakfast, lunch, or dinner.

"The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it."

William Simon