Cauliflower is a food I have been obsessed with lately. It is flavorful and has high amounts of vitamin C. This pie takes cauliflower and transforms it into a main dish. It is great served with a salad and garlic bread.
- 1 medium head cauliflower (I prefer purple cauliflower for the color)
- 1 tbs. olive oil
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- ½ tsp. Himalayan sea salt
- 1 tsp. Italian seasoning
- ¾ cup coconut flour
- ¼ cup whole wheat flour
- ½ tsp. baking powder
- 6 large eggs
- ¾ cup pepper jack cheese
- ½ cup cheddar cheese
Preheat oven to 350 degrees. Spray non-stick cooking spray in a 9-inch pie pan.
Bring about one inch of water to boil in a large pot with a steamer basket. Add the cauliflower and steam until tender, about 8 to 10 minutes.
Heat oil in a large skillet over medium heat. Add the chopped onions and minced garlic. Saute until the onions are golden, about eight minutes. Add the steamed cauliflower and the seasonings and ¼ tsp. salt and cook for two to three minutes.
Whisk the flours, baking powder and ¼ teaspoon of salt in a bowl. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine and eliminate most of the lumps. Stir in the pepper jack cheese. Add a bit of water to thin the mixture. Add the cauliflower mixture and stir to combine. Spread evenly into the pie pan. Sprinkle the cheddar cheese on top.
Bake until the top is golden and the pie is set, about 35 minutes.