Cauliflower Cheese Pot Pies
Warm, comforting, and loaded with cheesy goodness, these Cauliflower Cheese Pot Pies are the ultimate twist on a classic comfort dish. Featuring tender cauliflower florets enveloped in a rich, creamy cheddar and Parmesan sauce laced with Dijon mustard and a hint of nutmeg, each pot pie is crowned with a flaky, golden puff pastry lid for an irresistible finish. Perfectly portioned in individual ramekins, these savory delights are as elegant as they are cozy, making them an ideal choice for family dinners or entertaining guests. Easy to prepare with simple pantry staples, this recipe strikes the perfect balance between indulgence and wholesome ingredients, while the buttery puff pastry adds just the right dose of decadence. Serve these pot pies piping hot and watch as they disappear—comfort food has never been more satisfying!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Nutmeg, ground
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Vegetable or chicken stock
- 2 units Puff pastry sheets, thawed
- 1 large Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and steam or boil them for 5-7 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth paste (roux). Cook for 1 minute, stirring constantly.
Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from the heat and stir in the cheddar cheese, Parmesan cheese, Dijon mustard, ground nutmeg, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Stir the vegetable or chicken stock into the cheese sauce to slightly thin it out, then fold in the cooked cauliflower florets.
Divide the cauliflower cheese mixture evenly among 4 oven-safe ramekins or small pie dishes.
Roll out the puff pastry sheets and cut them into circles large enough to cover the tops of the ramekins. Press the edges of the pastry lightly to seal them and trim off any excess.
Brush the beaten egg over the puff pastry tops to give them a golden color during baking.
Cut small slits in the pastry to allow steam to escape.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the pot pies cool for 5 minutes before serving.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 12.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 623 mg | 48% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
