Easy Gluten-Free Pot Pie

1. 1

   For the filling: 1.

2. 2

   In a cast iron skillet on medium heat, saute onion, carrot, cauliflower, corn and peas in olive oil until fork tender.

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   Then add the kale and saute until wilted.

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   This step will take 10-15 minutes total.

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   Add salt and pepper and remove from heat.

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   2.

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   Preheat oven to 375 degrees F and make cauliflower sauce while you wait (instructions below).

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   3.

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   Spray a 9 pie pan with olive oil spray.

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    4.

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    Add veggies into the pie pan and pour cauliflower sauce (1 1/2 to 2 cups of it) over the top.

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    Mix together until everything is well-coated.

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    Set aside until crust is ready.

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    For the crust: 5.

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    In a medium bowl, mix together all dry ingredients (flour through salt).

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    Then add coconut milk and stir until combined.

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    The mixture will not be doughy, it will be more like batter.

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    6.

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    Pour crust mixture over the top of the pot pie filling and use a rubber spatula to smooth it out.

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    7.

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    Bake for 35-40 minutes, until crust is golden brown.

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    For the cauliflower sauce: 8.

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    In a saucepan heat the cauliflower florets and water to boiling then boil for 10-15 minutes.

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    When done remove the cauliflower and save the water.

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    9.

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    In a small saute pan, saute the cloves of garlic in the olive oil, just until garlic softens.

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    Remove from heat.

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    10.

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    In a blender, add cauliflower, garlic with oil, 1/4 cup of water from the boiled cauliflower and salt and pepper.

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    Blend until smooth.

* Per serving · 4 servings · Values may vary.