Cauliflower Crust Pie

• 份量: 4
• 活動時間: 32
• 總時間: 35

食材

FOR CAULIFLOWER CRUST: Nonstick cooking spray

1 large egg

2 bags (10-oz. each) / 570 g frozen cauliflower rice

Cheesecloth (or paper towels)

¼ cup / 20 g grated Parmesan cheese

1 tsp. garlic powder

1 tsp. onion powder

FOR FILLING:

1 Tbsp. unsalted organic butter (grass-fed, if possible)

1 (10-oz.) bag / 285 g frozen broccoli

1 (12-oz.) bag / 340 g frozen butternut squash

1 (15-oz.) container / 425 g part-skim ricotta cheese

1 Tbsp. cornstarch + 1 Tbsp. water (combine to form a slurry)

1 Tbsp. balsamic vinegar

1 tsp. onion powder

1 tsp. garlic powder

½ tsp. sea salt (or Himalayan salt)

½ tsp. dried thyme

½ tsp. dried rosemary

½ tsp. ground black pepper

步驟

1. Preheat oven to 400° F (205 °C).

2. Lightly coat a 9-inch (23-centimeter) pie dish with spray; set aside.

3. Add egg to a large mixing bowl; lightly beat.

4. Place cauliflower rice in a microwave-safe dish; microwave on high for 6 to 7 minutes. Let cool; place cauliflower in cheesecloth. Twist and squeeze cloth until almost all liquid has been expressed. Add cauliflower, Parmesan cheese, garlic powder, and onion powder to egg; stir to combine. Press cauliflower mixture into bottom and up sides of prepared dish.

5. Bake for 20 minutes, or until top is dry and edges begin to brown.

6. While cauliflower crust bakes, heat butter in a large nonstick skillet over medium-high heat.

7. Add broccoli and butternut squash; cook, stirring occasionally, for 6 to 7 minutes, or until most liquid has evaporated.

8. Add ricotta cheese, cornstarch slurry, balsamic vinegar, onion powder, garlic powder, salt, thyme, rosemary, and pepper to a small mixing bowl; whisk to combine. Add to vegetables; stir to combine.

9. When crust finishes baking, pour vegetable mixture into crust, spreading around evenly; bake for 20 to 25 minutes, or until bubbling and set. Let cool for 10 minutes; slice.