An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Cheesy Cauliflower Carrot Vegetarian Pie
NUTRITION · PER SERVING85M COOK
CAL 18%·PRO 29%
CARBS 26G29% OF CAL
5G FIBER0G ADDED3G INTRINSIC18G OTHER3G TOTAL SUGAR
FAT 24G59% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian savory pie with fresh vegetables, melted cheese, and a buttery crust. Hearty and satisfying.
mainitalian🍳 skillet🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup + 1 tablespoon all purpose flour (150 grams)
- 2¾ tablespoons water (40 grams)
- 1 large egg (room temperature)
- 1 pinch salt
- 3½ tablespoons butter (softened) (50 grams)
- 3 cups cauliflower florets (300 grams)
- 4 -5 small carrots (cut lengthwise and sliced again if too big)
- 2 tablespoons olive oil
- 1-2 pinches salt
- 1-2 dashes black pepper
- ¼-½ teaspoon oregano
- 1-2 sprigs fresh thyme
- ⅔ cup shredded Fontal, firm mozzarella, Gruyere or Swiss cheese (150 grams)
- ½ cup freshly grated Parmesan (50 grams)
- 1 large egg
At a glance
PER SERVING · TIME 85M
CAL 18%·PRO 29%
CARBS 26G29% OF CAL
5G FIBER0G ADDED3G INTRINSIC18G OTHER3G TOTAL SUGAR
FAT 24G59% OF CAL
12G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 603mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 297mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 603MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.