Right, so I’ll be honest with you — I didn’t grow up dreaming about cauliflower. In fact, I used to push it to the side of my plate like it was some sort of punishment. But then, one rainy Thursday, I found myself curled up on the sofa, watching an old Mary Berry special, and she said something about how cauliflower “takes on the flavours you give it.” That stuck.
Fast forward to me standing in my kitchen, damp socks from the dog tracking in puddles, and craving something baked, creamy, and comforting. I remembered that show. Dug through the fridge. And here we are: a savoury cauliflower pie with a crispy potato crust that’s equal parts cozy and clever. It’s not flashy, but it knows it’s good — like your gran’s handwriting or a worn jumper that still smells like lavender.
Honestly, this pie is so warm and lovely it could tuck you in and read you a bedtime story.
Why You’ll Love It
- It’s a hug in a crust — creamy, herby, a bit crispy, just right.
- The potato crust feels fancy but isn’t — and it’s naturally gluten-free if that’s your thing.
- Leftovers reheat like a dream — even better the next day, no lie.
- Perfect for lazy Sundays — or to impress someone without looking like you tried.
- Customisable to the moon and back — switch cheeses, herbs, even swap the cauli for broccoli.
- Feeds a table or just you all week — meal-prep without the sad tupperware vibes.
Ingredients
Potato Crust:
- 2 cups grated raw potatoes — squeeze ’em dry!
- ½ tsp salt
- 1 large egg
- ¼ cup grated onion
- Olive oil — for brushing
Filling:
- 4 large eggs
- ½ cup milk
- 3 tbsp grated Parmesan
- ¾ to 1 tsp salt
- ¼ tsp black pepper — freshly cracked if you can be bothered
- 3 tbsp butter
- 1 cup chopped onions
- 1 garlic clove, finely chopped
- 1 medium cauliflower — cut into tiny florets
- 2 tbsp chopped fresh parsley
- 1½ tsp chopped fresh basil (or ½ tsp dried)
- ¾ tsp chopped fresh thyme (or ¼ tsp dried)
- 1¾ cups grated Gruyère — rich and nutty, but cheddar’s fine too
- Paprika — just a dusting on top
How to Make It
Prep the potato crust:
Grate the potatoes and chuck them in a sieve with a bit of salt. Let them sit for 10 mins while you potter about — then squeeze the living daylights out of them to get the water out. Mix with egg and onion, then press into a well-oiled pie tin. Use floured fingers — it’s a bit fiddly, but you’ll get the hang.
Bake it till golden:
Brush the top with oil. Pop it in a 400°F oven for about 35–40 minutes. It should be golden and just a bit crisp round the edges — smells incredible. Take it out and drop the oven to 350°F.
Make the egg mix:
In a bowl, whisk together the eggs, milk, Parmesan, pepper, and a bit of salt. Leave it to sit while you sort the veg.
Soften the cauliflower mix:
Boil the cauliflower briefly — just until it’s tender but not mush. Meanwhile, melt butter in a pan and gently cook onions, garlic, and cauliflower till slightly golden. Toss in the herbs. Cover and cook another 10 mins — stir now and then so nothing catches.
Layer it all in:
Sprinkle half the cheese into your baked crust. Then pile in the cauliflower mixture. Pour the eggy mix over it all — don’t worry if it doesn’t look perfect. Top with the rest of the cheese and a light dusting of paprika.
Bake until just set:
Into the oven it goes — about 35–40 minutes. It should wobble slightly but not slosh. Let it rest 10 minutes so it firms up before slicing.
Common Mistakes and How to Dodge Them
Why is my crust soggy?
Probably didn’t squeeze the potatoes dry enough. Get in there with your hands — or wrap ’em in a tea towel and twist.
Can’t get the crust up the sides?
Try flouring your fingers. Or just press it flat and call it a “rustic tart” — no one will mind.
Filling leaked out!
Happens if your pan isn’t well-greased or you overfilled it. Just pop a tray underneath next time to catch drips. I learned that the messy way.
Cauliflower too soft?
Boil it just until fork-tender — not falling apart. You want it to hold its own in the pie.
Storage and Reheating
- Fridge: Wrap leftovers or store in an airtight box. Keeps for 3 days — maybe 4 if you’re brave.
- Freezer: Freeze slices wrapped tightly. Thaw in fridge before reheating.
- Oven Reheat: 350°F for 15–20 minutes. Cover loosely with foil to keep it moist.
- Microwave: 2–3 mins on high. Texture’s a bit softer, but still good.
Frequently Asked Questions
Can I use frozen cauliflower?
Absolutely. Just thaw and pat dry — no one needs extra water messing with the crust.
What’s a good cheese swap for Gruyère?
Swiss, Emmental, mature cheddar, or even a mix. I sometimes sneak in a bit of blue for fun.
Can I make it ahead?
Yep — make the crust and filling separately, store overnight, and bake fresh the next day.
Is it vegetarian?
Sure is, as long as your cheese and Parmesan are veggie-friendly. Always check the label if that’s important to you.
Nutrition Facts (Per Serving):
- Calories: 310
- Fat: 21g
- Carbs: 14g
- Protein: 17g
- Sodium: 523mg
- Sugar: 4g
Try More Mary Berry Recipes:
Mary Berry Cauliflower Pie
Description
A warm, creamy cauliflower and cheese pie nestled in a crispy potato crust — rustic comfort with a bit of flair.
Ingredients
Potato Crust:
Filling:
Instructions
- Grate and salt potatoes. Let sit 10 mins, then squeeze dry.
- Mix with egg and onion, press into greased pie pan. Bake at 400°F for 35–40 mins.
- Lower oven to 350°F. Whisk eggs, milk, Parmesan, salt, pepper.
- Boil cauliflower briefly, then sauté with onions, garlic, and herbs.
- Layer cheese, veg, and egg mixture into crust. Top with more cheese and paprika.
- Bake 35–40 mins until set. Rest 10 mins before slicing.
Notes
- Dry potatoes well or the crust won’t crisp.
- Use whatever cheese you’ve got — just make it flavourful.
- Resting before slicing helps it hold shape.
- Add chilli flakes if you want a kick.