-
1
For the filling: 1.
-
2
In a cast iron skillet on medium heat, saute onion, carrot, cauliflower, corn and peas in olive oil until fork tender.
-
3
Then add the kale and saute until wilted.
-
4
This step will take 10-15 minutes total.
-
5
Add salt and pepper and remove from heat.
-
6
2.
-
7
Preheat oven to 375 degrees F and make cauliflower sauce while you wait (instructions below).
-
8
3.
-
9
Spray a 9 pie pan with olive oil spray.
-
10
4.
-
11
Add veggies into the pie pan and pour cauliflower sauce (1 1/2 to 2 cups of it) over the top.
-
12
Mix together until everything is well-coated.
-
13
Set aside until crust is ready.
-
14
For the crust: 5.
-
15
In a medium bowl, mix together all dry ingredients (flour through salt).
-
16
Then add coconut milk and stir until combined.
-
17
The mixture will not be doughy, it will be more like batter.
-
18
6.
-
19
Pour crust mixture over the top of the pot pie filling and use a rubber spatula to smooth it out.
-
20
7.
-
21
Bake for 35-40 minutes, until crust is golden brown.
-
22
For the cauliflower sauce: 8.
-
23
In a saucepan heat the cauliflower florets and water to boiling then boil for 10-15 minutes.
-
24
When done remove the cauliflower and save the water.
-
25
9.
-
26
In a small saute pan, saute the cloves of garlic in the olive oil, just until garlic softens.
-
27
Remove from heat.
-
28
10.
-
29
In a blender, add cauliflower, garlic with oil, 1/4 cup of water from the boiled cauliflower and salt and pepper.
-
30
Blend until smooth.
