Cauliflower Pot Pie with a Puff Pastry Topper + a Lemon Tarragon Aioli

The moment I was looking forward to was Wednesday night in the kitchen and diving into a brand new Melissa Clark recipe. This week - we’re trying a vegetarian twist on her Poule au Pot Pie - swapping a whole roasted chicken for more veggies and crafting our own Cauliflower Pot Pie with a Puff Pastry Topper + a Lemon Tarragon Aioli. Holy crap - it was good! It’s part veggie stew + part casserole, but gives that same warm and comforting vibe as a warm bowl of your favorite soup. The perfect blend of hearty veggies cooked in a flavorful, herby broth, and topped with buttery puff pastry. Everything about it is just really good. The classic pot pie ingredients are a sure fire hit, the broth is the perfect consistency, and the fun little twists make it feel like a new take on a classic. And let me confirm - puff pastry is an excellent pot pie dipper! The addition of white wine, basil, and herbs give the pot pie a fresh + unique twist, and a tarragon-lemon aioli is the dreamy x-factor. So, so good, and a really approachable but elevated pot pie. Will definitely be making it again & keep in mind for the next time we need something to set the tone for a cozy night in (or the next time we need a sure fire hit on a cold day + we’ve got company).

 
 

Traded whole roasted chicken for whole roasted cauliflower

This recipe stood out because the puff pastry rests over the back of a whole chicken. It just made for a cool presentation, and I got the same effect with a head of cauliflower. I nestled the cauliflower in with the cooked veggies, and let it steam + get tender. It takes on all the flavor of the yummy broth + takes the place of chicken as the “bulk” of your meal.

Lesson learned in round one - use the dome off the cauliflower and the effort to pull the puff pastry quite tight to keep it from sitting in the broth. That and go easy with the slits in the dough. Mine did kind of drape in the broth, so wasn’t as crispy-crunchy in some parts, but flavor was still great. Just a little note for next time.

So many veggies

Cauliflower is the star and the leeks, mushrooms, and carrots are the back-up dancers. It’s a perfect medley of veggies that tastes great all simmered in broth. And is what gives the dish a classic pot-pie vibe.

 
 

Since when does pot pie come with a sauce?

The answer is never, but in this case it does and it’s FIRE. It’s a light + herby aioli with a ton of lemon flavor and it just tastes fresh. The tarragon adds a whole new element, and just a little dollop on top of your plated pot pie is perfect. The aioli adds just this slight creaminess to the broth. It pairs perfectly with the veggies, and just a little touch with every spoonful goes a long way. The tarragon adds a whole new flavor to the dish.

So many layer of flavor to enjoy, and just like any really good soup - it tasted even better the next day. Total perfection.

For the pot-pie

  • 4 tbsp butter

  • 3-4 cloves garlic, minced

  • 2 leeks, sliced

  • 3 carrots, peeled + sliced

  • 1/2 lb mushrooms, stems removed + quartered

  • Salt + pepper

  • 1 c. dry white wine

  • 4 c. broth

  • 1 head of cauliflower, stem removed but left whole

  • 1/2 c. frozen peas

  • heaping 1/4 c. fresh herbs (combo of parsley + basil), mincedd

  • 1 tbsp minced thyme

  • 1 egg

  • 1 sheet of puff pastry, thawed

For the aioli

  • 1/2 c. fat free mayo

  • juice of 1 lemon

  • Salt + pepper

  • 1 garlic clove, minced

  • 2 tbsp fresh parsley + 1 tbsp fresh tarragon, minced

Start by placing a Dutch oven over medium heat. Add in the butter, and when it’s melted add in the leeks, carrot, mushrooms, and garlic. Cook for 10 minutes. Stir in the salt + pepper, and then the flour. Stir to coat the veggies, and paste like consistency should form. Cook for 1-2 minutes, the deglaze the pan with the wine. When the wine is simmering, add in the broth, stir, and bring to a low simmer - cooking for another 10 minutes + stir regularly (scraping the bottom of the pan). Stir in the herbs. Nestle in the head of cauliflower, reduce the heat to low + cover the Dutch oven, and cook for 30 minutes.

Preheat the oven to 425.

Move to make the aioli. Place all ingredients for the aioli in a bowl and whisk together. Cover + let sit in the fridge until the pot pie has finished cooking.

Uncover the Dutch oven, and transfer the head of cauliflower to a casserole dish. Pour the veggies + broth over the top. Drape the puff pastry over the top, using the dome of the cauliflower to prop up the dough. Cut a couple slits in the top of the dough. Whisk the egg and brush over the top. Place the casserole dish in the oven and bake for 25-30 minutes. You know it’s ready when the puff pastry is browned + crispy + puffed up.

Let it sit at room temp for 3-5 minutes before serving, and then spoon into bowls. Drizzle with a bit f aioli + enjoy!

Lesley ZehnerComment