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 Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 493 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ¼ cups all-purpose flour
• 4 tablespoons all-purpose flour
• ½ teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 bay leaf
• 2 teaspoons chopped fresh tarragon
• ½ teaspoon chopped fresh oregano
• ½ teaspoon Dijon mustard
• ½ teaspoon chopped fresh thyme
• 2 cups soy milk
• 1 teaspoon sherry vinegar
• 1 carrot, cut into 1/2 inch slices
• 4 tablespoons water, or more as needed
• 1 pound cauliflower, cut into 1/2-inch pieces
• 1 leek, cut into 1/2-inch rounds
• ½ pound mushrooms, cut into 1/2-inch pieces
• ⅓ cup diced olives

Recipe Instructions

Step 1

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

Step 2

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 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.