Cauliflower Pie
6 servings
105 minutes
Cauliflower pie is a true work of author’s cuisine, combining the tenderness of vegetables with the richness of a creamy cheese sauce. Inspired by French culinary traditions, this pie offers a harmony of textures: airy baked cauliflower combined with a velvety nutmeg sauce enriched with Gruyère cheese. Soft and melting on the tongue, it gains vibrant accents from a tomato sauce with hints of natural sweetness. This pie is not only a warming home treat but also suitable for exquisite gastronomic evenings. It can be served as a standalone dish or paired with fresh green salads. The aromas of nutmeg and caramelized tomatoes create depth of flavor, making each serving unforgettable.
1
Separate the flowers, rinse the cabbage in cold water with the juice of half a lemon. Bring a large pot of salted water to a boil, add the cabbage and a little milk, and cook uncovered for 20 minutes until soft.
- Lemon: 0.5 piece
- Cauliflower: 675 g
- Milk: 500 ml
- Salt: to taste
2
Drain the water from the pot with cabbage, being careful not to damage the flowers, rinse under cold water, and place on a paper towel to dry. Then transfer to a bowl and mash with a fork.
- Cauliflower: 675 g
3
Grease a 19 cm diameter mold with butter. Melt the remaining butter with two tablespoons of olive oil in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk, add freshly grated nutmeg, season with salt, and cook, stirring, for another 8 minutes. Remove the saucepan from the heat. Beat two eggs and gently fold them into the sauce. Repeat with the remaining two eggs. Add grated cheese to the mixture. When the sauce is smooth, add the cabbage.
- Butter: 40 g
- Sunflower oil: 5 tablespoon
- Wheat flour: 3 tablespoons
- Milk: 500 ml
- Nutmeg: pinch
- Salt: to taste
- Chicken egg: 4 pieces
- Gruyere cheese: 100 g
- Cauliflower: 675 g
4
Transfer the mixture to a greased form and place it in a deep baking tray. Pour boiling water into the tray - about halfway up the height of the cabbage form. Place the entire setup in a preheated oven and bake for 1 hour at 160 degrees.
5
While the cabbage is baking, make the tomato sauce: blanch the tomatoes, peel them, and chop. Heat 3 tablespoons of sunflower oil in a pan, add the tomatoes, and sauté on low heat, mashing with a spatula for 15 minutes. Let the mixture cool slightly, transfer to a blender, and blend. Add sugar, salt, and mix again.
- Tomatoes: 1 kg
- Sunflower oil: 5 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste
6
Remove the mold from the oven. Run the tip of a knife along the edge inside the mold. Cover the pie with a plate and flip it over. Drizzle with warm tomato sauce and serve immediately.
