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Carrot Cauliflower Pie


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Carrot Cauliflower Pie


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Carrot Cauliflower Pie


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min


6 - 8 servings s


  • 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



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



2 Responses to Carrot Cauliflower Pie

  1. What can I substitute for the Farrell to make this during the year? I only have farfel in the house for Pesach.

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