Cauliflower Batter Pie
Try it once, and you may love cauliflower forever. This pie is very easy to make, so even a beginner cook can handle it. The cauliflower filling is not heavy, which makes it suitable for both breakfast and dinner.
Updated : 08 June, 2026
Easy
About 20 min.
Ingredients
250 grams
Cauliflower
2
Eggs
130 grams
Sour cream
3 tablespoon
Wheat flour
80 grams
Hard cheese
0.25 teaspoon
Baking powder
to taste
Salt
to taste
Dry spices
2 tablespoon
Vegetable oil
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients for the cauliflower batter pie. Use large eggs, all-purpose flour, any spices and herbs you like, and refined oil. Any hard cheese that melts well will work. Take the eggs and sour cream out of the refrigerator in advance. They should be at room temperature so the batter turns out better. Fresh cauliflower is best, but frozen will also work. There is no need to thaw it beforehand.
Step 2
Preheat the oven to 200°C (400°F) right away, because preparing the filling and mixing the batter does not take much time. The filling will have a milder flavor if you use fresh cauliflower. Separate the cauliflower into florets and rinse it. Bring enough water to a boil in a pot so the cauliflower can fit freely. Add a pinch of salt. Boil the cauliflower for 3 minutes if it is fresh, or 5 minutes if it is frozen.
Step 3
Leave it in a colander to drain so there is not too much liquid left in the cauliflower.
Step 4
Take a deep bowl for mixing the batter, as it is convenient for combining the ingredients. Beat the eggs with salt and spices. Be sure to check the ingredients in the seasoning mix if you are using a ready-made one. It may already contain salt. Keep that in mind so you do not oversalt the batter and spoil the pie.
Step 5
Add the sour cream and baking powder. Mix everything thoroughly.
Step 6
Sift the flour to enrich it with air and make the batter lighter, and also to prevent any small impurities from getting in. The consistency of the batter depends on the ingredients you use. Even flour of the same type can behave differently depending on the brand. Therefore, add the flour in small portions until you reach the right texture. The batter should be as thick as very thick sour cream.
Step 7
Take a baking pan. I used a skillet 18 cm, about 7 inches, in diameter. Grease the bottom and sides with vegetable oil. Arrange the cauliflower florets in the pan. If you want, chop them smaller. Then the top of the pie will turn out more even. I did not chop mine.
Step 8
Pour the batter evenly over the cauliflower.
Step 9
Grate the cheese on a coarse grater so it melts evenly during baking and does not spread too much. Sprinkle the pie with the cheese. Bake it on the middle rack at 200°C (400°F), using the top-and-bottom heat setting, for 20–30 minutes. Since ovens and baking pans vary, the baking time may differ. Check the pie after about 15 minutes. It should rise a little and brown on top. When you press the batter gently, the pie should not wobble.
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