Creamy cauliflower and tarragon pot pie

Based on 8 ratings

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 👍
40
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g cauliflower
onion
1 clove garlic
25 g unsalted butter
25 g flour
150 ml heavy cream
50 ml white wine
½ tbsp mustard
40 g almonds (toasted)
2 sprigs tarragon
1 sheet puff pastry
egg
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
634
Protein
13 g
Fat
48 g
Carb
33 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.
    • 750 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.
    • onion
    • 1 clove garlic
    • 25 g unsalted butter
    • 25 g flour
    • 50 ml white wine
    • 150 ml heavy cream
    • ½ tbsp mustard
    • 40 g almonds (toasted)
    • 2 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.
    • egg
    • 1 sheet puff pastry
    • 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!