Cauliflower Pot Pie
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons olive oil
- 1pound cauliflower, cut into 1/2-inch pieces
- 1leek, cut into 1/2-inch rounds
- 1carrot, cut into 1/2 inch slices
- ½pound mushrooms, cut into 1/2-inch pieces
- 1teaspoon sherry vinegar
- 4tablespoons all-purpose flour
- 2cups soy milk
- 1bay leaf
- 2teaspoons chopped fresh tarragon
- ½teaspoon chopped fresh thyme
- ½teaspoon chopped fresh oregano
- ½teaspoon Dijon mustard
- ½teaspoon salt
- ½teaspoon ground black pepper
- 1¼ cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon salt
- 3tablespoons olive oil
- 4tablespoons water, or more as needed
- ⅓cup diced olives
Instructions
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.