Cauliflower & mushroom potpie recipe

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 leek, green part removed and cleaned, minced
• 1 cup unsweetened almond or soy milk
• 1 cup vegetable broth, purchased or homemade
• 2 teaspoons dried tarragon
• ½ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ teaspoon mustard powder
• 1 teaspoon salt
• 1 bay leaf
• Freshly ground black pepper

• 2 tablespoons olive oil
• 1 small carrot, cut into small dice
• ½ pound cremini mushrooms, washed, trimmed, and sliced into large chunks
• 1 teaspoon apple cider vinegar or freshly squeezed lemon juice
• 1 pound cauliflower, trimmed, washed, and cut into bite-size pieces

• 1¼ cups all-purpose flour or a combination of whole wheat pastry and all-purpose, plus more for dusting
• 1 teaspoon baking powder
• 1 teaspoon salt
• Pinch of dried thyme leaves
• 3 tablespoons refined coconut oil, cold enough to be firm
• 4 to 5 tablespoons cold unsweetened almond or soy milk, plus more for brushing
• ⅓ cup pitted black olives (kalamata recommended), chopped coarsely

1. Preheat the oven to 375°F. Have handy a 3-quart oven-to-table Dutch oven or 9 x 13-inch casserole dish to bake the finished potpie.
Prepare the Sauce
2. In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, warm the oil and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until slightly golden, about 3 minutes. Stir in the leek and continue to fry until the leek has softened, another 4 to 6 minutes.
3. Slowly pour in the milk and broth, constantly stirring with a wire whisk until smooth. Whisk in the dried herbs, mustard powder, and salt and add the bay leaf. Continue to cook, stirring constantly with a whisk, for 8 minutes, or until the sauce has thickened slightly. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
4. Heat the oil in the Dutch oven over medium heat. Add the carrot and sauté for 2 minutes, then stir in the mushrooms and vinegar and cook another 6 minutes until most of the excess liquid from the mushrooms has evaporated. Stir in the cauliflower, partially cover the pot, and sweat the cauliflower for about 8 minutes to soften it up slightly. Remove the lid and turn off the heat.
While the Cauliflower is cooking, prepare the Biscuit Crust
5. Sift together the flour, baking powder, salt, and thyme in a small bowl. With a pastry cutter or two knives held together, cut in the cold coconut oil until crumbs form, then drizzle in 3 tablespoons of the cold milk and mix. Drizzle in additional tablespoons of cold milk, one at a time, until a soft dough forms (but be careful not to overwork it). Fold in the olives.
6. Tear a piece of parchment paper the size of the top of the Dutch oven or casserole. Dust with flour, then transfer the biscuit dough to the center. Pat out the dough on a lightly floured surface into a circle or appropriate shape slightly smaller than the edge of the Dutch oven.
To Assemble
7. Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce.
8. Slide your hand under the parchment paper (with the dough on top), then with one movement flip it onto the top of the Dutch oven. Hurray, the crust is now on the pie! Now take a sharp knife and cut the crust into diamond shapes about 2 inches apart. Brush the top of the crust with additional milk.
9. Bake for 35 to 40 minutes, or until the cauliflower is tender and the biscuits are cooked.
10. Allow to cool at least 10 minutes before serving, as the filling will be hot as hell straight out of the oven. Scoop into serving bowls and enjoy!