The cauliflower crust gets nice and brown and is the perfect base for whatever filling you choose. I used mushrooms, eggplant and zucchini today. The latter two I bought frozen at Trader Joe's, and cooked the mushrooms in with my sausage. This gave me very flavorful veggies before I even put the pie in the oven.
I'm also still calling this one pie, but I did bake it in a rectangular baking dish (I found the egg mixture tended to almost overflow in a standard pie pan). Another change I made was to use coconut oil rather than butter for the crust, as some readers avoid butter completely. Both work interchangeably here.
Paleo Breakfast Cauliflower & Sausage Pie
1 head cauliflower, riced
salt, pepper & garlic powder
1/4 cup melted coconut oil
6 eggs, lightly beaten
1/2 cup coconut milk
1 tsp. dried mustard powder
salt & pepper
1 lb. sausage (I used pork with sage)
2 cups total vegetables (I used zucchini, eggplant & mushroom)
Preheat oven to 425.
To rice cauliflower, simply cut into florets and run through a food processor until it reaches a rice-like consistency. Add to a large bowl with melted coconut oil and seasoning. Toss to coat and then press into a greased baking dish or pie plate.
Bake for 30 minutes.
While cauliflower crust is baking, cook sausage in a skillet until browned (if in casing, remove and use a wooden spoon to break up into small pieces). Depending on what vegetables you use, you can add them to the skillet during the last bit of cooking to add some of the sausage fat flavor.
Remove crust from oven and decrease oven temp to 375. Combine eggs, coconut milk, mustard powder and salt and pepper in a large bowl. Add in cooked sausage and vegetables and stir to mix. Pour over pre-baked cauliflower crust.
Bake at 375 for 45 minutes or until firm.