Prep time: 30 • Cook time: 70
Yields: 8 Servings
This vegetable pie is hearty and satisfying, with a crispy-tender potato crust and a flavorful filling. Paired with a simple, fresh side salad, it’s elegant enough for company yet easy enough for a relaxed family meal — and leftovers make a marvelous lunch, hot or cold.
Position two racks in the upper-middle and lower-middle parts of the oven and preheat to 375 degrees F. Grease an 8-inch pie pan (that’s at least 1-1/2 inches deep) and line a rimmed baking sheet with parchment or a silicone liner; set both aside.
Put the grated potatoes into a strainer and sprinkle with the salt. Allow to drain for 10 minutes. Squeeze the potatoes with your hand to remove as much excess liquid as possible and place in a medium mixing bowl.
Add the egg and flour to the potatoes and stir to combine thoroughly. Press the potato mixture evenly into the bottom and up the sides of the prepared pie pan.
Place the cauliflower florets and vegetable oil into a small mixing bowl and toss to coat. Spread into an even layer on the lined baking sheet.
Put the potato crust and the cauliflower into the oven at the same time and bake for 25 to 30 minutes, switching positions midway through, until the crust is golden brown and the cauliflower is caramelized at the edges. If the edges of the crust brown too quickly, tent with foil until the rest of the crust is done. Remove both items and leave the oven on.
Place the yogurt, eggs, cumin, mustard, ginger, garlic and salt in a large mixing bowl and stir to combine. Add the roasted cauliflower, baby kale and cheese, and stir again. Pour into the baked potato crust and return to the oven. Bake for 35 to 40 minutes, until the middle of the pie is set and golden brown.
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