Gluten-Free Cauliflower and Broccoli Pie
“Just one bowl and a few simple ingredients are all you need to make a perfect pie!”
Betty Deri
Original Recipe Author
Veggies and cheese make the best savory pies. Don’t you think? The aroma, texture, and flavors balance each other perfectly!
Usually, flour has a hand in stabilizing the structure. Plus, it gives the dish the iconic bready flavor of casseroles.
Yet, not all of us can handle gluten well.
Don’t let that hold you back, though. If you’re craving pie but want to give your tummy a break, we have the right cauliflower and broccoli pie recipe for you!
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Equipment
Ingredients
- 1 lbs. cottage cheese (500 g)
- 2 tbsp. grated Bulgarian cheese
- 3-4 tbsp. shredded mozzarella
- 3 eggs
- 2-3 tbsp. almond flour
- 1 cup broccoli florets (cooked)
- 1 cup cauliflower florets (cooked)
- 2-3 tbsp. dry onion
- A pinch of salt
- Some black pepper
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, mix the cheeses, eggs, and flour with the cooked broccoli and cauliflower florets.
- Season the veggie and cheese mix with dry onion, salt, and black pepper.
- Oil your baking pan and pour the pie ingredients into it.
- Sprinkle some black cumin or sesame seeds on top. (Optional)
- Bake the pie for an hour.
Tips
- It’s okay to use frozen cauliflower for this casserole if you’re in a rush—it’ll taste just as delicious.
- Pure almond flour is gluten-free, but it’s better to double-check the label and make sure that the manufacturer doesn’t use other flour types in the same mix.
- Using different cheese types boosts the flavor, so don’t settle for mozzarella alone!
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Oh, and we almost forgot!
This Gluten-Free Cauliflower and Broccoli Pie is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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