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
Printer Friendly Version
