Cauliflower, Manchego and Spinach Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
3 tablespoons extra-virgin olive oil1 small onion, finely chopped3 cloves garlic, minced 1 10-ounce package frozen chopped spinach, thawed and squeezed dry16 oz frozen Cauliflower florets1 cup shredded Manchego cheese1/2 teaspoon freshly ground pepper1/4 teaspoon salt1 c Kirkland Real Eggs 1/4 cup nonfat milk
Preheat oven to 425°F. Generously coat a 9-13 inch baking dish with cooking spray.
Cut along the seam of the cauliflower and spinich bags respectively, toss in the microwave to heat/thaw for 4-5 minutes. Empty spinach in a colander and press into colander with the back of a wooden spoon to squeeze out liquid. Let sit while you rice the cauliflower. Add warmed cauliflower to a food processor and pulse pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater or just chop it finely).
Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic; cook, stirring, 1 minute more. Transfer to a large bowl. Add riced cauliflower, spinach, cheese, pepper and salt to the bowl and stir to combine.
Whisk eggs and milk in a medium bowl. Stir into the veggie mixture. Transfer to the prepared pan and smooth the top with a spatula.
Bake the pie until lightly browned in spots, about 25-30 minutes. Let stand for 5 minutes before cutting into large squares.
Serving Size: Makes 9 big square pieces
Number of Servings: 9
Recipe submitted by SparkPeople user RACHAELK247.
Cut along the seam of the cauliflower and spinich bags respectively, toss in the microwave to heat/thaw for 4-5 minutes. Empty spinach in a colander and press into colander with the back of a wooden spoon to squeeze out liquid. Let sit while you rice the cauliflower. Add warmed cauliflower to a food processor and pulse pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater or just chop it finely).
Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic; cook, stirring, 1 minute more. Transfer to a large bowl. Add riced cauliflower, spinach, cheese, pepper and salt to the bowl and stir to combine.
Whisk eggs and milk in a medium bowl. Stir into the veggie mixture. Transfer to the prepared pan and smooth the top with a spatula.
Bake the pie until lightly browned in spots, about 25-30 minutes. Let stand for 5 minutes before cutting into large squares.
Serving Size: Makes 9 big square pieces
Number of Servings: 9
Recipe submitted by SparkPeople user RACHAELK247.
Nutritional Info Amount Per Serving
- Calories: 170.0
- Total Fat: 12.1 g
- Cholesterol: 22.6 mg
- Sodium: 541.3 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 2.1 g
- Protein: 10.8 g
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