Cauliflower Pie with Rice Crust

This pie is light and full of flavor. Even diners who are not usually fans of cauliflower will love this pie!

Makes one 9-inch pie.

Ingredients:

Rice Crust:

• 1 egg white (reserve yolk for filling)
• 2 c cooked rice
• 1 Tbsp melted butter
• 1/4 c grated Parmesan or Asiago cheese
• 1 Tbsp lemon juice
• 1/4 tsp rosemary
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Filling:

• 1 Tbsp oil
• 1/4 c chopped onion
• 2 c chopped cauliflower (1/3″)
• 1/2 tsp sea salt
• 1/2 tsp tarragon
• 3 eggs plus 1 egg yolk
• 1 c sour cream
• 1 c shredded cheddar cheese
• 1/2 c sliced green onions

Directions:

Rice Crust:

1. Preheat oven to 375 degrees F.
2. In a medium bowl, beat the egg white with a whisk until foamy.
3. Mix in the rice, melted butter, Parmesan cheese, lemon juice, rosemary and pepper.
4. Press the rice mixture into the bottom and sides of a buttered 9″ pie plate, until it is about 1/4 inch thick.
5. Bake until the edges and bottom just start turning golden brown, about 5-7 minutes. Keep oven on and remove crust to cool slightly.

Filling:

1. In a large skillet over low heat, warm the oil.
2. Add onion and cauliflower and saute 10 minutes or until starting to brown. Add in the salt and tarragon. Cool slightly.
3. In a large bowl, beat the eggs and egg yolk with a whisk until foamy.
4. Add cauliflower mixture, sour cream, cheese, and green onions. Blend well.
5. Pour the egg mixture into the pie crust. Sprinkle a little more tarragon on top if desired.
6. Bake in a preheated 375 degree F oven until golden brown and set in the center, about 30 minutes. Serve hot or warm.