Cauliflower Broccoli Rutabaga Masala Pie

14 170 635
Ingredients Minutes Calories
Prep Cook Servings
2 h 10 min 40 min 4
Cauliflower Broccoli Rutabaga Masala Pie
Health Highlights


2 medium Rutabaga, Swedish turnip, raw (boiled)
1 cup Black-eyed peas, boiled (cooked)
3/4 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Garam masala
1 dash Black pepper
1 cup Vegetable oil
1 1/2 cup Cauliflower (grated)
1 1/2 cup Broccoli, raw (grated)
1/2 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Garam masala
1/2 tsp Cumin
1/2 tsp Chili powder


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.

Boil the rutabaga until well done. Mash the rutabaga 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.

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.

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.

Top with tomato slices or cheese and bake in preheated 350 degrees F for 35-40 minutes. Bake longer for a crispier crust. Let cool for 10 minutes before trying to slice.
Serve hot with a dressing or choice or a gravy. Hubbs enjoyed his with a generous drizzle of Sriracha. Tastes even better the next day.

Nutrition Facts

Per Portion

Calories 635
Calories from fat 500
Calories from saturated fat 65
Total Fat 56 g
Saturated Fat 7.3 g
Trans Fat 0.2 g
Polyunsaturated Fat 30 g
Monounsaturated Fat 15.2 g
Cholesterol 0
Sodium 806 mg
Potassium 983 mg
Total Carbohydrate 30 g
Dietary Fiber 8.0 g
Sugars 9.9 g
Protein 7.4 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 4.1

Energy sources


Meal Type(s)