Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cauliflower and Mushroom Pot Pie With Black Olive Crust Recipe
    Lost? Site Map

    Cauliflower and Mushroom Pot Pie With Black Olive Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    EmilyStrikesAgain's Note:

    From Isa Moskowitz's "Veganomicon.": "Fresh cauliflower teams up with succulent mushrooms in a velvety leek and herb gravy. And what's not to love about a satisfying biscuit-style top crust flecked with savory black olives?"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Vegetables

    Black olive biscuit crust

    Directions:

    1. 1
      Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.
    2. 2
      Sauce:.
    3. 3
      In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
    4. 4
      Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
    5. 5
      Heat the oil in the Dutch oven over medium heat. Add the mushrooms, leeks and carrots, and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
    6. 6
      Prepare the crust while cauliflower is cooking:.
    7. 7
      Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.
    8. 8
      Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).
    9. 9
      Assemble:.
    10. 10
      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. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
    11. 11
      Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

    Ratings & Reviews:

    • on March 18, 2012

      55

      Sounds more complicated to make than it really is and the results are a very rich, and unusual dish. I did opt to make it vegetarian rather than vegan so used 2% milk rather than soy and milk instead of water in the crust. The flavors are heavenly. One note; though sherry is listed in the ingredients there aren't any directions for it in the recipe, so I added it when I added the cauliflower. Wonderful stuff, this recipe, possibly wonderful enough to convince some meat-eaters that they don't need meat!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2010

      55

      This turned out really good. I used regular milk because I didn't have unsweetened soy, and I also used butter in the crust instead of margarine. And I added peas. I'm not a vegetarian and I didn't miss the meat at all!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cauliflower and Mushroom Pot Pie With Black Olive Crust

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 529.1
     
    Calories from Fat 253
    47%
    Total Fat 28.1 g
    43%
    Saturated Fat 5.0 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 1650.2 mg
    68%
    Total Carbohydrate 57.6 g
    19%
    Dietary Fiber 5.9 g
    23%
    Sugars 9.6 g
    38%
    Protein 13.3 g
    26%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites