* Vegetarian Pot Pie with Biscuits
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Vegetarian Pot Pie with Biscuits

  • ·         6 cups fresh cauliflower florets (very small, bite-size florets), divided
  • ·         3 tablespoons butter
  • ·         1 large white or yellow onion, diced
  • ·         2 medium carrots, peeled and finely diced
  • ·         4 stalks celery, trimmed and finely diced
  • ·         1/2 teaspoon dried thyme or more to taste
  • ·         1/2 teaspoon dried rosemary or more to taste
  • ·         1 1/2 cups frozen peas
  • ·         1 1/2 to 2 1/2 cups low-sodium vegetable broth
  • ·         1/2 cup raw cashews, soaked for two hours (unless using a high-speed blender)
  • ·         1 1/2 tablespoons fresh lemon juice
  • ·         1 1/4 teaspoons sea salt, plus more to taste
  • ·         Freshly ground black pepper, to taste
  • ·         1 tube Immaculate Baking Company biscuits

Bring a large pot of water to a  boil.                                                                          

Wash, prepare, and chop the vegetables for the filling (cauliflower, celery, carrots, onion).                                                                      Preheat the oven to 450F.

1. Add 3 cups of the cauliflower florets to the pot of boiling water, and boil for 5 to 7 minutes, or until fork-tender (boiling time will depend on the size of your florets). Drain and set aside.

2. While the cauliflower boils, melt the butter in a large but shallow oven-safe stockpot or dutch oven over medium-high heat.

3.  Add the remaining 3 cups cauliflower florets along with the onion, carrots, celery, thyme, and rosemary. Sauté for 8 to 12 minutes, or until the vegetables begin to soften and caramelize, stirring occasionally. You want the cauliflower to be tender at this point.

4. Meanwhile, add the boiled cauliflower to a high-speed blender along with the broth, cashews, lemon juice, sea salt, and lots of black pepper. Blend on high for two minutes, or until completely smooth and creamy. Set aside.

5. Add the peas and the cauliflower cream to the pot and continue to cook for 2 to 4 minutes, or until the peas are warmed through and the cauliflower cream is hot and bubbly, stirring gently but constantly to prevent sputtering and splashing.

6.Turn off the heat. Taste and adjust seasonings, adding more salt and pepper to taste.

7. Use a spatula or the back of a spoon to compact and spread the filling into an even layer in the dutch oven. Arrange the uncooked biscuits on top of the filling and brush them with the melted butter.

8. Bake for 15 to 20 minutes, or until the filling is hot and bubbly; and the biscuits are golden-brown on top and baked through. (Adapted from Blissful Basil) Serves 6 

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