Creamy Cauliflower Pot Pie

Difficulty: Easy Serves 4-6

While my beloved winter slowly fades, my love of a hearty pie becomes stronger than ever, which is why I’m again teaming up with my pals at Nature’s Charm to bring you this epic Creamy Cauliflower Pot Pie recipe!

Nature’s Charm Evaporated Coconut Milk is one of my ultimate pantry staples because it’s great for adding rich creamth* to sweet and savoury recipes alike, without an overwhelmingly coconutty taste.

*Creamth is a real actual word.

Ingredients

• 1 sheet vegan puff pastry
• 1 head cauliflower
• 1 tablespoon olive oil
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 3 celery stalks, diced
• 1/2 cup vegan butter or margarine
• 1/2 cup plain flour
• 1 1/2 cans Nature’s Charm Evaporated Coconut Milk (plus a little extra)
• 1/4 cup nutritional yeast
• 1 tablespoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon garlic powder

Method

1. Preheat your oven to 180°C and remove your pastry from the freezer to thaw.
2. Break or chop the cauliflower into bite-sized chunks and steam until about 3/4 cooked. Set aside.
3. Add the oil to a large saucepan and over high heat, sauté the onions, garlic and celery before removing from the pan and setting aside.
4. Using the same saucepan, melt the vegan butter over a medium-high heat before whisking in the plain flour.
5. Gradually add the Nature’s Charm Evaporated Coconut Milk, while whisking until a creamy sauce is formed.
6. Whisk in the nutritional yeast, salt, pepper and garlic powder.
7. Now, fold the onion, garlic and celery mixture into the creamy sauce before adding the cauliflower until everything is coated nicely.
8. Pour the cauliflower mixture into a large ramekin or similarly deep oven-proof dish.
9. Carefully cover with the sheet of vegan puff pastry and squeeze the pastry around the edges to seal.
10. Stab a few holes into the top of the pie before baking in the oven for 20-30 minutes or until the pastry is golden.
11. Serve immediately.

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