Jellied pie with cauliflower

Step-by-step preparation

Cooking time: 50 mins

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.

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.

3. STEP 3

   

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

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 are using a ready-made mixture. It may contain salt. Keep this in mind so as not to over-salt the dough and spoil the pie.

5. STEP 5

   

   Add sour cream and baking powder. Mix everything thoroughly.

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.

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 didn't chop it.

8. STEP 8

   

   Pour batter evenly over cabbage.

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 everyone's 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”.

Comments on the recipe

Natalia M

29.07.2023

4.7

I found a bag of cauliflower in the freezer, bought some forks in the summer and froze some of it. I searched the website for recipes with this vegetable and found a jellied pie with cauliflower. I love jellied pies for the speed of preparation). I put the cauliflower in boiling water and boiled it a little. Then I put it in a colander and squeezed it out lightly with a slotted spoon. While the liquid was dripping from the cabbage, I started making dough. The number of products increased by 1.5 times. I whisked everything. I needed more flour, I was guided by consistency. Added a few green onions and vegetable seasoning. I placed the cabbage in a non-stick pan, sprinkled with paprika and filled it with dough. I used more cheese to form a nice thick crust. I baked the pie for 40 minutes at 180°C. The pie did not stick to the bottom; on the contrary, the bottom was wet. I think I should have also blotted the cabbage with a napkin or sprinkled the bottom with breadcrumbs. The dough was baked well and turned out airy. The cheese crust is simply magical! A very tasty pie and easy to cut into pieces!

Veronica

29.07.2023

4.7

I've been meaning to make this cauliflower jellied pie for a long time. I often cook dishes from this type of cabbage. Finally made it today!!! It turned out to be a very tasty tender pie. A great dish for cauliflower lovers. My form was larger than the author’s, so I slightly increased the quantity of all ingredients. The only thing is that the dough turned out to be runny, although I added flour several times. But you can see from the finished pie that there was no need for more. Next time I’ll be sure to sprinkle the pan with semolina, otherwise the cake stuck a little and was difficult to remove. Olga, thank you so much for the recipe, this is what I got

lev_nataly

29.07.2023

4.9

Thanks for the recipe! The whole family liked cauliflower this way 👍