DELICIOUS CAULIFLOWER PIE

I was recently teaching a patient about the concept of "Hara Hachi Bu" (eating until you are 80% full, i.e. eating until you are no longer hungry). Well, I forgot about that when I ate 3 pieces of this cauliflower pie! I actually liked it even better when nearly room temperature.

I modified this recipe from “Dishing Up The Dirt”: ROASTED BEET TART WITH ALMOND CRUST. I replaced the oil and egg with healthier ingredients.

Here is the recipe for McDougall Corn Butter that I used for this recipe.

You can read this short “Blue Zones” article to learn more about Hara Hachi Bu:

Hara Hachi Bu: Enjoy Food and Lose Weight With This Simple Japanese Phrase

DELICIOUS CAULIFLOWER PIE

Ingredients

Almond Flour Crust:

1 3/4 cup almond flour

1/8 cup white whole wheat flour

1/8 cup arrowroot

2 cloves of garlic, minced

1 teaspoon dried parsley

1/2 teaspoon salt

pinch of ground black pepper

pinch of crushed red pepper flakes

1/3 cup “McDougall corn butter” or preferred plant-based butter

Tart:

1 large shallot, finely chopped

1 medium-size head of cauliflower, broken into florets, about 2 1/2 cups (mine measured 4 cups)

1 teaspoon dried thyme

hefty pinch of salt and pepper

1 cup vegetable stock

1 “flax egg”(see instructions below)

1 Tablespoon “McDougall corn butter” or preferred plant-based butter

1 Tablespoon arrowroot

2 small beets, thinly sliced- a mix of colors is nice for presentation (I used shredded golden beets and rutabaga)

2 Tablespoons minced parsley

Instructions

1. Place a rack in the center of the oven. Preheat the oven to 400F. Line the bottom of a tart or pie plate with parchment paper.

2. Prepare the “flax egg” by combining 1 Tablespoon ground flaxseed with 3 Tablespoons water. Set aside for at least 5 minutes.

3. In a large bowl whisk together the almond flour, wheat flour, arrowroot, garlic, parsley, salt, pepper and crushed red pepper flakes. Stir in the “McDougall corn butter” until well combined and makes a dough.

4. Press the dough into your tart/pie plate making sure the dough goes at least 1 1/4 inches up the sides.

5. Bake until the crust is lightly golden and firm to the touch. About 15 minutes. Let the crust cool to room temperature and reduce the heat to 375F

6. In a large skillet over medium heat, dry saute the shallot, stirring constantly and adding a splash of water if wants to stick. Cook several minutes until soft and translucent. Add the cauliflower, thyme, salt and pepper, and vegetable stock. Bring to a boil. Reduce heat to low, cover the pan and cook until the cauliflower is very soft, about 10-15 minutes. Let cool slightly.

7. To a food processor add the cauliflower mixture, flax egg, corn butter, and arrowroot. Process until well combined and smooth. You should have about 1 1/2 cups of puree. (I had nearly 3 cups of puree and used 2 cups for the pie)

8. Using a spatula spread the cauliflower puree evenly over the crust. If you end up with extra puree save it for another use.

9. Place the sliced or shredded beets on the pie. (I didn’t use enough the first time I made this.) Bake in the oven until the beets begin to shrivel and the filling is bubbling around the edges, about 35-40 minutes. If the crust seems to be burning before it's done put a little tin foil around the edges. (I put tin foil on edges after 25 minutes, then cooked an additional 10 minutes.)

10. Let the tart cool for about 15 minutes before slicing and serving. Sprinkle with parsley and enjoy.