Cauliflower Pie with Cherry Tomatoes
4 portions
20mCauliflower, egg and cheese form a thin, quiche-like base for roasted cherry tomatoes and arugula.
What you will need
1 head Cauliflower
4 oz. Cherry Tomatoes
1 tsp Oregano
2 cups Shredded Mozzarella
1 egg
Salt, as needed
Black Pepper, as needed
(Nutritional facts 317 calories, 16.66 g fat, 23.61 g carbohydrates, 21.81 g protein, 328 mg cholesterol, 750 mg sodium)How to cook
1
2
Preheat oven to 400F
3
Assemble your ingredients.
4
Remove cauliflower leaves and slice away any dry, tough parts of the stem. Grate on a box grater.
5
Microwave the cauliflower for 6 minutes.
6
Give the cauliflower a few minutes to cool down. Spread it out in a clean kitchen towel. Twist the towel and squeeze to strain off as much liquid as possible.
7
Cut the cherry tomatoes in half.
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Add the oregano.
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Add the shredded mozzarella.
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Add the egg.
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Add a little salt.
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Mix it all up.
13
Line a baking dish with parchment. I used a 13" skillet to make 2 batches. A standard casserole would work fine as well.
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Spread the cauliflower out on the parchment to somewhere between 1/4" and 1/2" thick.
16
Arrange the cherry tomatoes over the top. Press the, down into the cauliflower.
17
Bake for 20 minutes.
18
Scatter some fresh arugula over the top to garnish.
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