Hope you all had a great weekend. Mine was pretty quiet. I was pretty hungover all Saturday after work drinks on Friday night. I haven’t drank more then a glass for over a year so I was a bit out of practice. I did go on one vegan adventure last night to Freestyle Tout. Last time I had a vegan dessert there I wasn’t too impressed. My chocolate avocado mousse was so dark, it was uneatable. But this time was a big difference. I had a Vegan Hazelnut Cake with Hazelnut Chocolate Sauce, Vanilla Cocolusious Vegan Ice cream. It was amazing and on pare with the regular desserts they offer.
Tonight I wanted to make some kind of pie, because its so cold here. I decided on cauliflower because I had two and a half of them in my fridge. Why so much? Well I already had a half and then both mum and I went shopping again with out telling the other. So expect to see more cauliflower recipes this week.
I have never liked cauliflower, but they are growing on my. Marco still doesn’t like them. But we both loved this cauliflower pie. All three of us had seconds and I am looking forward to taking this to work. Marco even commented that it looks like something he would have at a vegan restaurant with the sprout salad. This can be made gluten free and soy free with gluten free puff pastry and almond or oat milk. The nutritional yeast isn’t essential, but definitely makes it more cheezy and delicious.
Cauliflower Cheezy Thyme Pie (vegan, gluten free option, soy free, nut free)
1 tablespoon olive oil, plus more to brush pastry
1 medium onion, diced
2 garlic cloves, diced
1/2 large cauliflower, chopped
1 large potato, grated
1 cup unsweetnered plant milk (rice or oat; almond or soy if you can tolerate)
1 tablespoon fresh thyme leaves
1/2 cup nutritional yeast
2-3 teaspoons sea salt
black pepper to taste
2 sheets of frozen puff pastry (or gluten free puff pastry)
2. Heat a nonstick pot with olive oil, then saute onion and garlic for a few minutes or until it softens.
3. Add cauliflower and grated potato and saute for a 5 minutes. Stir continuously so the potato doesn’t stick to the bottom.
6. Place a defrosted puff pastry sheet in the base of a 9 inch pie pan.
7. Fill the pastry with the cauliflower mixture.
8. Top with another sheet of puff pastry and tick in the edges around the sides.
9. Brush pastry with olive oil and then bake for 30 mins or until pastry is cooked.