Cauliflower and Potato Tart







A recipe allowed in a / diet.

Although not as often heard of as the sweet-tart, the savory one can make for a wonderful scrumptious dish. Use baked shredded potatoes as a base and a buttery cauliflower leaf, sour cream, and egg mixture as filling. Top with cauliflower florets and two types of cheese, bake again and enjoy.

Nutritional Chart

Calories: 251 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 11 g
  • 29 g

Ingredients Needed for Cauliflower and Potato Tart

3 potatoes, shredded
4 whisked eggs
4 tablespoons of sour cream
1 whole cauliflower
1 ounce butter
2 tablespoons of flour
½ cup milk
½ teaspoon nutmeg
½ cup low moisture mozzarella, grated
2 tablespoons of parmesan, grated

How to Make Cauliflower and Potato Tart

  1. Add the potatoes, 2 whisked eggs, and 2 tablespoons of sour cream to a bowl. Season with salt and pepper and mix until even.
  2. Transfer the mixture to a 9-inch diameter baking dish or tart pan and evenly spread it. Bake for 15 minutes at 360⁰F/180⁰C.
  3. Fill a cooking pot halfway with water, salt it and heat it. Add the cauliflower florets and boil for 20 minutes. Set aside.
  4. Fill a cooking pot halfway with water, salt it and heat it. Add the cauliflower leaves and boil for 10 minutes.
  5. Transfer them on the work surface and chop them. Set aside.
  6. Melt the butter in a pan over low heat, add the flour and mix. Gradually add the milk while continuing to mix.
  7. Season with nutmeg, salt, and pepper. Stir in.
  8. Add the cauliflower leaves and stir them in.
  9. Quickly mix together the remaining whisked eggs and sour cream in a small bowl, then pour into the pan. Cook and stir for 30 seconds.
  10. Add this mixture on top of the cooked potato base and evenly spread it. Top with cooked cauliflower, parmesan and mozzarella then bake for 40 minutes at 360⁰F/180⁰C.

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