Ingredients and Weight:
- Cauliflower, 1 medium head (about 1 pound)
- Olive oil, 2 tablespoons
- Onion, 1 medium (about 8 ounces)
- Celery, 1 medium stalk (about 4 ounces)
- Carrots, 2 medium (about 8 ounces)
- Garlic, 2 cloves
- Vegetable broth, 4 cups
- All-purpose flour, 4 tablespoons
- Unsalted butter, 4 tablespoons
- Nutmeg, 1/4 teaspoon
- Salt and pepper to taste
- Pie crust, 1 (9-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut the cauliflower into florets and chop the onion, celery, and carrots.
- Heat olive oil in a large skillet over medium heat. Add vegetables and cook until softened, about 10 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in vegetable broth until smooth.
- Bring to a boil and reduce heat to simmer. Cook until sauce thickens, about 15 minutes.
- Stir in nutmeg, salt, and pepper to taste.
- Pour the sauce into a 9-inch pie plate.
- Top with pie crust and crimping the edges.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 12 grams
- Carbohydrates: 45 grams
Dish Characteristics:
- Creamy, savory filling
- Flaky, golden brown crust
- Healthy and satisfying
- Vegetarian-friendly
User Comments:
- "This pot pie was delicious! The cauliflower made it light and creamy, and the vegetables gave it a nice crunch."
- "I love that this pot pie is vegetarian. It's so flavorful and satisfying."
- "The crust was flaky and perfect. I would definitely recommend this recipe to others."
Special Precautions and Tips:
- To make a vegan pot pie, use a vegan pie crust and vegetable broth.
- To add a bit of spice, add a pinch of cayenne pepper to the sauce.
- If the sauce is too thick, add a little more vegetable broth. If it's too thin, add a little more flour.
