Cauliflower Pot Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Cauliflower Pot Pie Recipe). While some of you already hear the birds singing and see the flowers blooming, we're still cuddling up to fires in the fireplace and warm, cozy meals at night. Here is a great winter recipe for anyone who wants to relish a little bit more of that warmth before winter comes to an end.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 4

Yield: 4 servings

Cauliflower Pot Pie Recipe

Ingredients

3 tablespoons olive oil

1 pound cauliflower

cut into 1/2-inch pieces

1 leek

cut into 1/2-inch rounds

1 carrot

cut into 1/2 inch slices

½ pound mushrooms

cut into 1/2-inch pieces

1 teaspoon sherry vinegar

4 tablespoons all-purpose flour

2 cups soy milk

1 bay leaf

2 teaspoons chopped fresh tarragon

½ teaspoon chopped fresh thyme

½ teaspoon chopped fresh oregano

½ teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon ground black pepper

1 ¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons olive oil

4 tablespoons water

or more as needed

⅓ cup diced olives

Main Dish

Directions

Step 1

Heat olive oil in a large skillet over medium heat. Add cauliflower leek carrot and mushrooms. Cook until soft about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf tarragon thyme oregano mustard salt and pepper. Simmer for 20 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C).

Step 3

Combine flour baking powder and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.

Step 4

Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.

Step 5

Bake in the preheated oven until biscuit topping is lightly browned about 20 minutes.

Nutritional Information

Cauliflower Pot Pie Recipe

Servings Per Recipe:4

Calories: 492.7

% Daily Value *

Protein: 13.5g 27%

Carbohydrates: 57.4g 19%

Dietary Fiber: 6.7g 27%

Sugars: 10.2g

Fat: 24.5g 38%

Saturated Fat: 3.3g 17%

Vitamin A Iu: 3002.3IU 60%

Niacin Equivalents: 8.9mg 69%

Vitamin B6: 0.5mg 31%

Vitamin C: 57.9mg 97%

Folate: 198.7mcg 50%

Calcium: 165.9mg 17%

Iron: 5mg 28%

Magnesium: 73.3mg 26%

Potassium: 818.9mg 23%

Sodium: 1228.9mg 49%

Thiamin: 0.7mg 71%

Calories From Fat: 220.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.