Cauliflower Jellied Pie

Once you try this, you will love cauliflower forever. It’s not at all difficult to prepare such a pie; even a novice cook can handle it. Cauliflower stuffing is not a heavy food, so it can be prepared for both breakfast and dinner.
cook time: 50 min
Zoe Kendrick
Cauliflower Jellied Pie

Nutrition Facts (per serving)

196
Calories
15g
Fat
7g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Wheat flour (No slide) 3 tbsp
Eggs 2 pc
Sour cream 130 g
Hard cheese 80 g
Cauliflower 250 g
Vegetable oil (For greasing the mold) 2 tbsp
Dry spices to taste
Baking powder 0.25 tsp
Greenery to taste

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients for making cauliflower jellied pie. Take eggs C0, premium flour, spices and herbs of any kind to your taste, refined oil. Any hard cheese that melts well will do. Remove eggs and sour cream from the refrigerator in advance. They should be at room temperature for a better batter. Fresh cauliflower is best, but frozen will do. There is no need to defrost in advance.

Step 2

Step 2
Immediately turn on the oven to preheat to 200°C, since preparing the filling and kneading the dough does not take much time. Fresh cabbage makes the filling taste softer. Divide the cabbage into florets and rinse. Boil enough water in a saucepan for the cabbage to fit comfortably in it. Add a pinch of salt. Boil the cauliflower: for 3 minutes if fresh, for 5 if frozen.

Step 3

Step 3
Leave to drain in a colander so that there is not much liquid left in the cabbage.

Step 4

Step 4
To knead the dough, take a deep bowl; it is convenient to mix the ingredients in it. Wash the eggs with soap. Beat them with salt and spices. Be sure to read the ingredients of the seasoning if you use a ready-made mixture. It may contain salt. Keep this in mind so as not to over-salt the dough and spoil the pie.

Step 5

Step 5
Add sour cream and baking powder. Mix everything thoroughly.

Step 6

Step 6
Sift the flour to saturate it with oxygen for airiness and to prevent small debris from getting into the dough. The consistency of the dough depends on the properties of the products from which the dough is kneaded. After all, even flour of the same type, but from different manufacturers, can have different properties. Therefore, add flour to the dough in small portions to achieve the required consistency. It should turn out like very thick sour cream.

Step 7

Step 7
Take a baking dish. I have a frying pan with a diameter of 18 cm. Grease the bottom and walls with vegetable oil. Arrange the cauliflower florets. Grind them if you like. Then the top of the pie will be more even. I didnʼt chop it.

Step 8

Step 8
Pour batter evenly over cabbage.

Step 9

Step 9
Grate the cheese on a coarse grater so that when baking it melts evenly and does not spread. Sprinkle it over the pie. Bake the pie on the middle shelf of the oven at 200°C on top+bottom mode for 20-30 minutes. Since everyoneʼs oven and baking dish are different, the baking time may vary. After 15 minutes, check the readiness of the pie. It should rise a little and brown on top. When you gently press the dough, the cake should not “walk”.

Additional rubrics

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