|Photo circa 2011|
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
l large cauliflower (cleaned and steamed until soft)
1lb of ground chicken
3-4 cloves of garlic finely minced
1 cup of finely diced carrots
1 medium onion chopped finely
1 cup of frozen peas
1 tsp of poultry seasoning
1/2 tsp of ground thyme
1 Tbs of Worcestershire sauce
Salt and Pepper to taste
red chili flakes to taste
1 Tbs of flour
1/2 tsp of garlic powder
1-2 cup(s) of chicken stock or water/bullion equivalent
2Tbs of butter or margarine
1/2 cup of Parmesan Cheese
1 tsp of parsley minced or dried
Note: You can make this very easy by substituting 8oz bag of mix frozen veggies instead of dicing carrots.
Clean and steam your cauliflower until tender and you can mash it easily.
Brown your ground chicken and then add your onion and garlic. Once they are cooked, add your spices.
Then add your carrots, Worcestershire sauce and chicken broth. Allow to simmer until the carrots are cooked. Add your flour and cook through until the liquid thickens and it becomes a gravy. Taste for seasoning.
Finally add your frozen cooked peas and turn off the stove. In a food processor blend together your steamed cauliflower, Parmesan cheese, egg, butter, salt, pepper and garlic powder. Blend until almost smooth.
Next layer your cauliflower mixture on top. Sprinkle with some ground paprika for color. Bake in a 350 degree oven for 30-40 minutes. Allow the pie to sit for 10 minutes before serving. Serves 4-6 people. Enjoy.
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