The cauliflower and potato pie is a rich casserole to serve as an appetizer or as a main dish accompanied by a salad: you can prepare it in the original version with speck or make it vegetarian. The potatoes do not need to be cooked but simply grated. The cauliflower, yes, you will need to boil and mash it, but it only takes a few minutes. Then assemble your pie and bake it in the oven to create that delicious crispy crust we love. Don’t like cauliflower? Is your family not a fan when you serve it? Then try the cauliflower and potato pie!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz potatoes
- 6.3 oz cauliflower (weight when cooked)
- 1.7 oz speck
- 1.4 tbsp cornstarch
- 0.7 oz grated Parmesan cheese
- 1/4 red onion
- to taste salt
- to taste butter (for the baking dish)
- to taste breadcrumbs (for the baking dish)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Grater with large holes
- 1 Colander
- 1 Pot tall
- 1 Baking Dish 10 inches
Steps
Peel the potatoes, wash, dry and grate them with a grater with large holes. Transfer them into a colander, season with a little salt, and let them drain to lose some of their water. Cut the speck into strips. Peel the onions and slice them thinly. Clean and boil the cauliflower: break the florets with a knife, wash them under running water then boil them in boiling water for ten/fifteen minutes (the florets should be soft but firm, so check the cooking degree by piercing them with the prongs of a fork). Drain them, transfer them into a large bowl, and mash them well. Add the well-drained potatoes, onions, and speck. Distribute the cornstarch and mix so that it is well blended with the other ingredients. Butter and coat with breadcrumbs a 10-inch round pan and transfer the prepared mixture into it, pressing well but gently. Sprinkle with grated Parmesan cheese and bake in a preheated oven at 338°F for 40 minutes. Remove from oven, let rest for a few minutes, and serve. The cauliflower and potato pie is excellent both hot and warm.
Notes
Recipe source: Easy with Taste January 2025.
