Best 3 Cauliflower Pot Pie Recipes

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Cauliflower pot pie is a creamy, comforting, and versatile dish that's perfect for a cozy dinner or a quick lunch. It's a great way to use up leftover cauliflower and incorporate more vegetables into your diet. The classic combination of cauliflower, chicken, and vegetables is enveloped in a creamy sauce, topped with a golden crust, and baked until bubbly. With endless variations and creative twists, cauliflower pot pie offers a culinary adventure that caters to various dietary preferences and taste buds. From vegetarian and vegan variations to gluten-free options, this article will guide you through the essential steps and provide exciting recipe ideas to create a flavorful and satisfying cauliflower pot pie that's sure to become a family favorite.

Let's cook with our recipes!

CAULIFLOWER POT PIE



Cauliflower Pot Pie image

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.

Provided by Vista Verde Ranch

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 4

Number Of Ingredients 21

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

Steps:

  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
  • Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
  • Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 57.4 g, Fat 24.5 g, Fiber 6.7 g, Protein 13.5 g, SaturatedFat 3.3 g, Sodium 1228.9 mg, Sugar 10.2 g

CAULIFLOWER AND MUSHROOM POT PIE WITH BLACK OLIVE CRUST



Cauliflower and Mushroom Pot Pie With Black Olive Crust image

From Isa Moskowitz's "Veganomicon.": "Fresh cauliflower teams up with succulent mushrooms in a velvety leek and herb gravy. And what's not to love about a satisfying biscuit-style top crust flecked with savory black olives?"

Provided by EmilyStrikesAgain

Categories     Savory Pies

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 23

3 tablespoons margarine
4 tablespoons all-purpose flour
2 cups unsweetened plain soymilk
1 bay leaf
2 teaspoons dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon mustard powder
1 teaspoon salt
ground pepper
1 lb cauliflower, trimmed, washed, and cut into bite-sized pieces
2 tablespoons olive oil
1 leek, thinly sliced
1 small carrot, diced
1/2 lb cremini mushroom, washed, trimmed, and sliced into large chunks
1 teaspoon sherry wine or 1 teaspoon white wine vinegar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 pinch dried thyme
3 tablespoons margarine, chilled
4 -5 tablespoons cold water
1/3 cup pitted black olives, chopped coarsely (kalamata recommended)

Steps:

  • Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.
  • Sauce:.
  • In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
  • Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
  • Heat the oil in the Dutch oven over medium heat. Add the mushrooms, leeks and carrots, and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
  • Prepare the crust while cauliflower is cooking:.
  • Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.
  • Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).
  • Assemble:.
  • Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
  • Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST



Chicken Breast Pot Pie with Cauliflower Crust image

Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

21 ounces cauliflower, cut into florets with 1-inch stalks
½ cup shredded Cheddar cheese
1 egg, lightly beaten
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 ½ ounces bacon
⅓ cup diced onion
⅓ cup diced carrots
⅓ cup chopped celery
7 ½ ounces chicken breast, cubed
⅓ cup frozen peas
2 ounces cremini mushrooms, sliced
½ cup chicken broth
½ cup heavy whipping cream
2 tablespoons cornstarch
1 ½ tablespoons water
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
  • Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
  • Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
  • Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
  • Remove cauliflower from the oven and stir to mix and dry as it cools.
  • Increase the oven to 400 degrees F (200 degrees C).
  • Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
  • Bake in the preheated oven until browned, about 25 minutes.
  • Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
  • Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
  • Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.

Nutrition Facts : Calories 830.4 calories, Carbohydrate 38.8 g, Cholesterol 303.4 mg, Fat 56.2 g, Fiber 9.4 g, Protein 46.4 g, SaturatedFat 29.9 g, Sodium 1761 mg, Sugar 10.9 g

Tips:

  • Prep the veggies first: Dice the onion, carrot, and celery while the cauliflower cooks. This will save time and help ensure the vegetables are cooked evenly.
  • Use a food processor to rice the cauliflower: This is the easiest way to get the cauliflower into small, rice-like pieces. You can also use a grater, but it will take a bit longer.
  • Don't overcook the cauliflower: It should be tender but still have a slight crunch. Overcooked cauliflower will become mushy.
  • Use a flavorful broth: The broth is the base of the pot pie, so make sure it's something you enjoy the taste of. Chicken broth or vegetable broth are both good options.
  • Season the pot pie to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
  • Use a variety of vegetables: In addition to the onion, carrot, and celery, you can also add other vegetables to the pot pie, such as peas, corn, or green beans.
  • Top the pot pie with a flaky crust: A homemade crust is always best, but you can also use a store-bought pie crust if you're short on time.
  • Bake the pot pie until the crust is golden brown: This will take about 30 minutes.

Conclusion:

Cauliflower pot pie is a delicious and healthy comfort food that's perfect for a weeknight meal. It's easy to make and can be customized to your liking. So next time you're looking for a hearty and satisfying meal, give cauliflower pot pie a try!

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