Cauliflower and Mushroom Pot Pie With Black Olive Crust

May 08, 2023May 8, 20230 4
Cauliflower and Mushroom Pot Pie With Black Olive Crust recipe for a cozy dinner
in Vegetarian

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )

Nutrision Information

Servings Per Recipe
6
Calories
404
Sugar
4g
Fat
23g
This cauliflower and mushroom pot pie is a hearty and satisfying vegetarian alternative to traditional pot pies. The creamy filling is packed with tender cauliflower, earthy mushrooms, and aromatic herbs, while the black olive crust adds a crisp and tangy finishing touch. This dish is perfect for a cozy dinner with family or friends, and is sure to warm you up on a chilly evening. It can be served as a main course with a side salad or roasted vegetables, or as a side dish to complement a larger meal.

Instructions

1.Preheat the oven to 375°F ( 190 C )
2.In a medium saucepan, melt 3 tablespoons margarine over low heat.
3.Add 4 tablespoons flour and whisk until smooth, then whisk in the unsweetened plain soymilk.
4.Add the bay leaf, dried tarragon, dried thyme, dried marjoram, mustard powder, salt, and ground pepper. Increase the heat to medium and cook, whisking constantly, until the mixture thickens.
5.In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the cauliflower, leek, and carrot and cook, stirring occasionally, for 5-7 minutes, until the vegetables are just barely tender.
6.Add the sliced cremini mushrooms and sauté for another 4-5 minutes until mushrooms are browned.
7.Stir in the sherry wine or white wine vinegar
8.Add the thickened sauce to the vegetable mixture and stir to combine.
9.Pour into a 9-inch deep dish pie pan.
10.In a large mixing bowl, whisk together 1 1/4 cups flour, baking powder, salt, and dried thyme.
11.Using a pastry cutter or your fingers, cut in the chilled margarine until the mixture resembles coarse crumbs.
12.Gradually add ice cold water, mixing by hand until the mixture forms a soft but not sticky dough.
13.On a lightly floured surface, roll out the dough into a circle roughly the size of the top of your pie dish.
14.Sprinkle the chopped black olives evenly over the dough, then carefully drape the dough over the top of the pie pan, encasing the filling completely.
15.Use a sharp knife to cut 2-3 small slits in the top of the crust to allow steam to escape.
16.Bake the pot pie for 45-50 minutes, until the crust is golden brown and the filling is hot and bubbly.
17.Let the pie rest for 10 minutes before slicing and serving.

PROS

This cauliflower and mushroom pot pie is a rich and savory comfort food that is perfect for chilly evenings.

The black olive crust is crispy and flavorful, and a great contrast to the creamy filling.

CONS

This recipe requires a bit of time and effort to make, and is not a quick weeknight meal.

It is also relatively high in fat due to the use of margarine instead of butter.

HEALTH & BENEFITS

Cauliflower is a low-calorie, low-carbohydrate, high-fiber vegetable that is packed with vitamins and minerals.
It is a good source of vitamin C, folate, and potassium, and contains powerful antioxidant compounds that may help reduce inflammation and protect against certain types of cancer.
Mushrooms are also a good source of vitamins and minerals, and are known for their immune-boosting properties.
The black olives in the crust add a savory and salty flavor, and also contain healthy fats and antioxidants.

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