Chef’s Corner: 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.

Cauliflower Pot Pie (serves 2-4)

Ingredients for the filling:

3 tablespoons olive oil

1 pound cauliflower

1 leek

1 carrot

½ pound mushrooms

1 teaspoon sherry vinegar

4 tablespoons flour

2 cups soy milk

1 bay leaf

2 teaspoons fresh tarragon

½ teaspoon fresh thyme

½ teaspoon fresh oregano

¼ teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon black pepper


Ingredients for the biscuit topping:

1 ¼ cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons olive oil/margarine

4-5 tablespoons water

1/3 cup olives, small dice



  1. Peel and clean all vegetables as necessary and dice into ½ inch pieces.
  2. Heat the olive oil in a large sauté pan and add the vegetables to sauté until soft, about 10 minutes.
  3. Add the sherry vinegar to deglaze the pan.
  4. Turn the heat to medium and whisk in the flour, allow to cook for 7 minutes, do not brown the flour.
  5. Slowly whisk in the soy milk until thickened.
  6. Turn heat to low to simmer.
  7. Add the bay leaf, tarragon, thyme, oregano, mustard, salt and pepper and simmer for 20 minutes.
  8. Meanwhile, preheat the oven to 375 degrees F and prepare the biscuit dough by combining the dry ingredients and then gently mixing in the wet ingredients, finish by folding in the olives.
  9. Transfer the cauliflower mixture to a small casserole dish (9”x12”), drop the biscuit dough on top and bake oven for 20 minutes, allow to cool slightly before eating.