Cauliflower and Mushroom Potpie with Black Olive Crust

Though this week in Philadelphia has felt more like Summer than Spring, it’s the early lettuces, peas, and rhubarb that are starting to appear in our farmer’s markets. Cauliflower, staple of the long hard winter, will find itself in the shadow of more colorful veggies. Why not make one more big cauliflower dish before you get distracted by our upcoming fresh produce abundance? I’ve flipped past this cauliflower potpie in Veganomicon numerous times, but until recently I never had all the ingredients in the house at the same time. While the recipe seems a little bit long and complicated with three separate parts, it comes together quickly. And if you’re a fan of salty, cheesey mustardiness with your veggies like I am, you’re sure to love it. Throw it with a green salad, a nice bottle of red and some rich chocolate dessert and you can knock your dinner party’s socks off.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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