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Cauliflower & Carrot Pie
This recipe is kosher for Passover.
Cauliflower & Carrot Pie Eileen Goltz | Dairy

makes 6 to 8 servings

2 cups matzo farfel, soaked and drained

1/2 cup butter, melted, divided

1 small head cauliflower cut into small florets (about 5 Cups)

1 cup chopped onion

1/2 cup thinly sliced carrot

1 garlic clove, minced

1/2 teaspoon salt

1/4 to 1/2 teaspoon dried oregano

1 cup shredded Cheddar cheese, divided

2 eggs

1/4 cup milk


Preheat oven to 375. In a bowl, combine farfel and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake for 8 minutes or until lightly browned; set aside. In a large skillet sauté the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese. In a bowl, beat the eggs and milk. Pour over pie. Bake uncovered for 30 minutes or until a knife inserted near center comes out clean and the cauliflower is tender. Serves 6 to 8