Magical cauli moments
Flavours: 2.5 tbsp yeast flakes, 1 crushed garlic clove, 1 tsp dried parsley, 1 tbsp whole grain mustard, 1 tsp Dijon mustard, ½ veg stock cube, 1tsp flour, S/P
Bulk: 1 large cauliflower, 200g courgettes, 1 medium white onion, 100g green beans, 100g spinach, 1 egg, 10 mushrooms
Great with: other picnic treats or a leafy salad
Lets cook: Start by heating the oven to 200oC. Cut the florets off the cauliflower and blend in a jug blender/food processor until it forms cauli-rice. Heat in a large microwavable bowl for minutes. Tip the cauli-rice onto a clean thin kitchen cloth and allow to cool for around 5 minutes. Then wrap the cauli-rice in the cloth and squeeze out as much water as possible (see PIZZA). This can take some time and definitely takes arm strength! Next, place back into the bowl and add the egg, parsley, 2 tbsp yeast flakes and some S/P. Mix everything together (I found using my hands was the best way), then mould into a pie dish. Put in the oven for 30 minutes or until golden brown. Meanwhile, prepare the filling by cubing the courgettes into mouth-sized pieces, trimming/chopping the green beans and mushrooms and slicing and dicing the onion. Stir-fry the onion and garlic in a little oil for 5 minutes. Then add the green beans and courgettes. Stir often and cook for 15 minutes on medium-heat. Also make a sauce using 7 tbsp hot water with the flour, the rest of the yeast flakes, stock cube and S/P. Once the veg is soft, add the sauce along with the mustards, spinach and mushrooms. Stir in for another 5 mins. You want no wateriness left before adding it the pie. By now, the cauli-crust should be done. Remove from the oven and add the filling. Bake for a further 10 minutes. Then voila! You have a delicious, guilt-free pie
I didn’t expect the crust to hold so well. The bottom was slightly from the added veggies but I wasn’t complaining as it tasted great!