The savory cauliflower and gorgonzola pie is tasty and flavorful, suitable to be served as a side dish 🙂
Finally, the weather improved today 😉
We were on red alert due to the already full rivers from previous rains.
The worst is over, and since I didn’t go out yesterday, I had time to organize the closets 😀
I also had more time to cook, and having run out of bread, I took the opportunity to make a pie with what I had available.
It’s a savory pie that I enriched with white cauliflower, gorgonzola, and topped with pistachio crumbs.
I used savory shortcrust pastry as the base.
To prepare it, you can follow my recipe: Savory Shortcrust Pastry
These are all ingredients I needed to use up because they were close to expiring, except for the cauliflower, which I bought fresh from the greengrocer, but as we know, vegetables spoil easily.
If you don’t have white cauliflower, you can also use green cauliflower or broccoli.
P.S.: I suggest you also try the:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10-inch pan
- Cooking methods: Boiling, Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Savory Cauliflower and Gorgonzola Pie
- savory shortcrust pastry
- 14 oz cauliflower
- 3.5 oz gorgonzola
- 0.7 oz pistachio crumbs
- 1 clove garlic
- 1 tbsp extra virgin olive oil (+ a drizzle of oil for the top)
- to taste salt
Tools
- 1 Pan
- 1 Spoon
- 1 Ladle
- 1 Knife
- 1 Rolling Pin
- 1 Pan
- 1 Parchment Paper
Steps for the Savory Cauliflower and Gorgonzola Pie
Prepare the savory shortcrust pastry following the recipe.
Let it rest in the refrigerator for an hour.
Meanwhile, wash the cauliflower, cut it into pieces, place it in a pan with the garlic clove and a tablespoon of oil. After a few minutes, add some hot water and continue cooking for about 15 – 20 minutes. It should be crunchy, and set it aside.
Take the savory shortcrust pastry out of the fridge. Roll it out with a rolling pin and place it in a pan lined with parchment paper.
Add the chopped cauliflower, crumbled gorgonzola, pistachio crumbs, and finally the drizzle of oil.
Preheat the oven to 350°F in static mode and bake the savory cauliflower and gorgonzola pie for about an hour or until it lightly browns.
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