Creamy cauliflower and tarragon pot pie

Creamy cauliflower and tarragon pot pie

Based on 11 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"It’s important to make sure that the puff pastry sheet sticks well to the soup tureen before putting it in the oven so the crust stays round and puffs up nicely."

Difficulty

Medium 👍

Preparation

40 min

Baking

12 min

Resting

0 min

Ingredients

2Servings
375 g
cauliflower
½
onion
½ clove
garlic
12½ g
unsalted butter
12½ g
flour
75 ml
heavy cream
25 ml
white wine
¼ tbsp
mustard
20 g
almonds (toasted)
1 sprigs
tarragon
½ sheet
puff pastry sheet
½
egg
salt
pepper
MetricImperial

Utensils

cutting board, 2 knives, 2 pots (large), bowl (large), spatula, whisk, bowl (small), pastry brush, ovenproof soup tureen

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-prepare-garlic

How to prepare garlic

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal634
Fat48 g
Protein13 g
Carb33 g
  • Step 1/4

    Cut cauliflower into small florets. Bring a pot of salted water to a boil, add cauliflower florets and cook for approx. 8-10 min. Transfer cauliflower florets to a bowl. Reserve the blanching water and set aside.
    • 375 g cauliflower
    • cutting board
    • knife
    • pot (large)
    • bowl (large)

    Cut cauliflower into small florets. Bring a pot of salted water to a boil, add cauliflower florets and cook for approx. 8-10 min. Transfer cauliflower florets to a bowl. Reserve the blanching water and set aside.

  • Step 2/4

    Finely dice onions and garlic. Sauté butter in a pot set over medium-high heat. Add onions and garlic, sauté until soft. Then, stir in flour and add white wine, cauliflower water, heavy cream and mustard. Let simmer for approx. 5 min. Add more cauliflower water if it looks too dry. Season with salt and pepper. Add cauliflower florets, roasted almonds, and tarragon leaves. Stir to combine. Cook everything for approx. 5 min and remove from heat.
    • ½ onion
    • ½ clove garlic
    • 12½ g unsalted butter
    • 12½ g flour
    • 25 ml white wine
    • 75 ml heavy cream
    • ¼ tbsp mustard
    • 20 g almonds (toasted)
    • 1 sprigs tarragon
    • salt
    • pepper
    • pot (large)
    • spatula

    Finely dice onions and garlic. Sauté butter in a pot set over medium-high heat. Add onions and garlic, sauté until soft. Then, stir in flour and add white wine, cauliflower water, heavy cream and mustard. Let simmer for approx. 5 min. Add more cauliflower water if it looks too dry. Season with salt and pepper. Add cauliflower florets, roasted almonds, and tarragon leaves. Stir to combine. Cook everything for approx. 5 min and remove from heat.

  • Step 3/4

    Preheat oven to 200°C/390°F. Whisk the egg in a bowl. Trim puff pastry into squares that will overlap the opening of the soup tureen dish to create a large crust. Brush the puff pastry with egg and score with a diamond pattern. Add cauliflower ragout to the tureen dishes and brush the rims with egg. Place sheets of puff pastry over each dish opening and press down to make sure it is secure.
    • ½ egg
    • ½ sheet puff pastry sheet
    • whisk
    • bowl (small)
    • pastry brush
    • knife
    • ovenproof soup tureen

    Preheat oven to 200°C/390°F. Whisk the egg in a bowl. Trim puff pastry into squares that will overlap the opening of the soup tureen dish to create a large crust. Brush the puff pastry with egg and score with a diamond pattern. Add cauliflower ragout to the tureen dishes and brush the rims with egg. Place sheets of puff pastry over each dish opening and press down to make sure it is secure.

  • Step 4/4

    Transfer dishes to the oven and bake for approx. 12 min at 200°C/390°F,  or until the puff pastry is golden brown. Enjoy!

    Transfer dishes to the oven and bake for approx. 12 min at 200°C/390°F, or until the puff pastry is golden brown. Enjoy!

  • Enjoy your meal!

    Creamy cauliflower and tarragon pot pie

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