A delicious vegetarian pie filled with cauliflower, cheese and spinach with a potato crust
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5 from 1 vote

Cauliflower and Cheese Pie

A comforting savoury vegetarian pie of cauliflower, spinach and cheddar cheese in a hash brown potato crust
Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American
Keyword: cauliflower cheese pie
Calories: 474kcal
Author: Courtney


For the crust:

  • 2 cups shredded potatoes
  • 1 teaspoon salt
  • 1 egg   beaten
  • 1 tablespoon all-purpose flour

For the filling:

  • 1 tbsp cooking oil
  • 1 head cauliflower   coarsely chopped
  • 1 onion   chopped
  • 2 cloves garlic   minced
  • 1 tbsp minced fresh sage
  • 1 tsp poultry seasoning
  • 1 1/2 cups shredded Cheddar cheese
  • 2 eggs beaten
  • 1/4 cup unsweetened almond milk (or milk of your choice)
  • 3 cups baby spinach
  • salt and pepper to taste


For the crust

  • Shred the potatoes with either a food processor or a grater. Place the grated potato in a sieve and rinse with cool water to remove as much of the potato starch as possible. After rinsing sprinkle the potato shreds with salt and mix throughout. The salt will help to draw the excess moisture from the potatoes. Let the potatoes sit for 5 to 10 mins, then squeeze them tightly to remove the water. This can also be done with a cheese cloth if you have one. Transfer the potatoes to a medium bowl, add the beaten egg, flour, and almond milk and season with salt and pepper and mix well.
  • Heat your oven to 400℉ and grease the bottom and sides of your pie pan with butter. Beginning in the middle of the pan, add a couple of spoonfuls of the potato mixture and begin to spread it out on the bottom of the pan building a thin, even layer building outwards to the edges of the pan and then up the sides to form a ‘crust’.
  • Place the pie pan in the oven and let it bake for 30 minutes. Remove the pie pan from the oven, then cover the top of the pie pan with a pie crust protector to prevent the top edge of the crust from burning as it finishes baking. If you don’t have a pie crust protector don’t worry (I don’t either), you can just use strips of tin foil folded over the edges and around the pie to protect it. Put the pie back in the oven and back for another 15 minutes.

For the filling:

  • Prepare the cauliflower by cutting it into small bite sized florets, and chop the baby spinach into small bite sized pieces.
  • Heat a skillet over medium high heat and add the cooking oil, cauliflower, onion and garlic to the pan. Cook while stirring frequently to prevent burning for about 10 minutes, or until the onions are translucent and the cauliflower softened. Add the chopped spinach, sage and the poultry seasoning and cook for 5 more minutes, mixing the spinach into the cauliflower to make sure it is all wilted.

For the pie:

  • Reduce the oven heat to 375℉.
  • Place 1/3 of the shredded cheese into the pie crust and spread across the bottom. Add 1/2 of the cauliflower mixture on top of the cheese and spread it out evenly and pack it down. Add 1/3 of the cheese and spread across the cauliflower. Top with the rest of the cauliflower mixture, spread it and pat it into the pan, then top with the remaining cheese.
  • Whisk the eggs with the almond milk and season. Pour the egg mixture slowly over the pie to evenly distribute it across the pie.
  • Place the pie protector (or tin foil) on the pie.
  • Bake in the oven for 40 minutes.