Cauliflower Pie

This crustless cauliflower pie is closer to a savory custard than a traditional pie. Steamed cauliflower florets sit in a shallow casserole, covered with a tangy mixture of nonfat sour cream, egg substitute, crumbled feta, dill, and garlic, then topped with paprika-dusted bread crumbs and baked until bubbly.

The feta and dill combination gives this a Greek-inspired flavor that lifts the cauliflower out of bland side dish territory. Feta’s sharp, salty tang stands up to the mild vegetable, and dill adds that fresh, slightly anise-like note that pairs naturally with both.

Using nonfat sour cream and egg substitute keeps this genuinely light without sacrificing the creamy texture. The custard sets around the cauliflower during baking, holding everything together so it scoops out in neat portions with the bread crumb topping on each serving.

Kitchen Tips

• Steam the cauliflower until just tender, not soft. It bakes for another 20 minutes, so overcooked florets turn to mush in the finished pie.
• Drain the steamed cauliflower thoroughly. Excess water makes the custard watery and prevents it from setting properly.
• Crumble the feta into small pieces so it distributes evenly through the custard rather than clumping in one spot.
• The pie is done when the center is set and the top is golden and bubbling. Let it rest 5 minutes before serving for cleaner portions.

Variations

• Broccoli swap: Replace cauliflower with broccoli florets for a greener, slightly more assertive vegetable base.
• Cheddar dill: Use sharp cheddar instead of feta for a richer, more melty cheese experience.
• Mediterranean style: Add chopped sun-dried tomatoes and Kalamata olives to the custard for a more loaded, flavorful pie.