This Savory Cauliflower Broccoli Pie is full of flavor from the garam masala and has a delicious potato black eyed pea crust. gluten free and grain free.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 50 minutes
  • Total time: 110 minutes
  • Yield: 4
  • Category: Pie
  • Cuisine: fusion

Ingredients

Crust

  • 2 medium potatoes (boiled)
  • 1 cup dry black eyed peas (1.5 cups cooked)
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp garam masala (or other herb blend or choice)
  • a generous dash of black pepper

Cauliflower Broccoli Filling

  • 1 tsp oil
  • 1.5 cups grated cauliflower
  • 1.5 cups grated broccoli
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp chili powder

Method

Crust

  1. Soak 1 cup dry black eyed peas in warm water for an hour then pressure cook for 2 whistles. Let pressure release by itself then open, drain and use. Or use 1.5 cups canned or slow cooked black eyed peas.
  2. Boil the potatoes until well done. Mash the potatoes and black eyed peas well. I used a potato masher. Add the spices and salt and mix well. The mixture will be sticky at this point. Cover and Chill in the refrigerator for an hour. Press and shape into crust when ready to bake.

Filling

  1. Grate the cauliflower and Broccoli. I used my Blendtec to pulse both into a grated rice. Small florets, about 1.5 loaded cups each. Use small crisp florets and blend not more than 1.5 cups at a time for best results.
  2. In a large pan, add oil and heat on low-medium. Add the Cauliflower and broccoli. Add in the salt and spices and mix well. Cook for 4-6 minutes, stirring occasionally. We just want to roast out some of the extra moisture from the vegetables and not dry them up completely. Fill up the prepared crust and press and pack the filling.
  3. Top with tomato slices or cheese and bake in preheated 350 degrees F / 180ºc for 35-40 minutes. Bake longer for a crispier crust. Let cool for 10 minutes before trying to slice.
  4. Serve hot with a dressing of choice or a gravy. Hubbs enjoyed his with a generous drizzle of Sriracha. Tastes even better the next day.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.