These Low Carb Cauliflower Pot Pies are high in flavor however low in calories. Not to discuss, they’re gluten free! Like … does it truly get any better, men? * heart eyes *.
I have actually been itching to share this dish with y’ all for over a week now however regrettably, I came across some behind the scenes tech probz.
I was in the middle of modifying my photos when * poof * whatever had a blue-ish tint. Simply like that, a lively image of Low Carb Cauliflower Pot Pies had developed into a somewhat depressing, cleaned out, cold meal of tears.
I right away went nuts with a million things racing through my mind simultaneously. Within minutes, I found myself falling deeper into the Google search great void, desperately seeking responses to this incredibly random situation.
I attempted everything from restarting it a bazillion times, to adjusting just about every setting I might discover. I think the only thing I didn’t wind up trying was putting my laptop in a giant bowl of rice.
However nope, no luck.
Soooo fast-forward a week later and here we are. New laptop completely impact, prepared to handle the blog site lyfe.
I used a big muffin pan to make the bases for these pies, however if you take place to have a set of ramekins on hand then those will work perfectly great also!
The filling itself is suuuuper simple peasy to make and utilizes a bag of frozen blended veggies which helps to actually reduce prep time.
Lots of traditional sauces require all purpose flour in order to thicken it up, but I utilized a mixture of cornstarch and water in order to achieve thickness while keeping this recipe completely gluten free!
The taste was not jeopardized in the slightest, pinky pledge.
- 1 medium head cauliflower (4-5 cups cauliflower rice).
- 1/4 cup shredded parmesan cheese.
- 1 egg.
- pinch of salt and pepper.
For the casserole filling:.
- 1/2 onion, diced.
- 1 1/2 cups chicken broth.
- 1/4 cup almond milk, unsweetened.
- 1 cup frozen blended veggies.
- 8 oz prepared chicken, diced.
- 1 tbs onion powder.
- 1/2 tsp salt.
- 1/2 tsp black pepper.
- 2 tbs cornstarch + 1/4 cup water.
- Preheat oven to 400 degrees F. Include the cauliflower to the bowl of a food processor and pulse up until you accomplish a rice-like consistency. Transfer cauliflower rice to a bowl and microwave for 5 minutes. Reserve and enable cauliflower to cool for approx 10 minutes.
- Include the cauliflower rice to a cheesecloth and capture out as much of the juice from the cauliflower as possible. If you do not, the bases might end up soggy. (The secret here is to actually get as much of that juice out as you can. When you have actually done a round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have actually eliminated a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
- Add the dried cauliflower rice to a bowl with the egg, parmesan salt, cheese and pepper. Spray a big muffin pan or 4 ramekins and carefully push the cauliflower mixture to the sides, developing a cauliflower bowl.
- While the cauliflower bases are in the oven, spray a medium saucepan with cooking spray and saute the diced onion on high heat up until a little tender. Minimize heat to medium and include the chicken broth, almond milk, mixed veggies, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or till frozen vegetables are soft.
- Mix the cornstarch with the water to add and make a slurry to the sauce with the prepared chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Get rid of from heat.
- Fill each cauliflower base with the casserole filling and serve!