Creamy cauliflower and tarragon pot pie

Step 1/4

• 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

• 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

• 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!

Enjoy your meal!