Spiced cauliflower, red onion and feta upside-down pie with semolina crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a 22 cm / 9-inch round pan with the butter.

2. 2

   In a bowl, combine the cauliflower with the red onion, 2 tablespoons olive oil, honey, 1/2 teaspoon ground cumin, 1/2 teaspoon sweet paprika, half of the fresh thyme, 1/2 teaspoon salt, and the black pepper.

3. 3

   Spread the cauliflower and onion on a baking tray and roast for 20 minutes at 220 °C / 425 °F, stirring once halfway through, until tender and lightly browned at the edges.

4. 4

   Transfer the roasted vegetables to the greased pan and arrange them evenly. Sprinkle the crumbled feta and lemon zest over the top.

5. 5

   In another bowl, whisk the eggs with the plain yogurt and the remaining 1 tablespoon olive oil. Add the all-purpose flour, fine semolina, baking powder, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon sweet paprika, the rest of the fresh thyme, and the remaining 1/2 teaspoon salt. Mix until you have a thick, smooth batter.

6. 6

   Pour the batter over the cauliflower, onion, and feta, smoothing the top gently with a spatula so the filling is completely covered.

7. 7

   Bake the pie for 25 minutes at 200 °C / 400 °F, or until the top is golden and a tester inserted into the batter comes out clean.

8. 8

   Let the pie rest for 10 minutes out of the oven. Run a knife around the edge, carefully invert onto a large plate, and serve warm.