25 min cheesy cauliflower & butterbean pie
Inspired by my creamy cheesy cauliflower butterbeans, this 25-minute version turns it into a comforting, golden-topped pie.
Roasted cauliflower is folded through a rich, savoury miso cream sauce with butter beans, then finished with flaky puff pastry lids. It’s cosy, creamy and packed with plant-based protein and fibre—perfect for a quick, satisfying dinner.
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
21
Serves: 4-6
Ingredients
for the filling
- 1 whole1 whole1 whole Cauliflower, cut into small florets
- 400 grams400 grams400 grams Butter Beans, Canned, drained
- 1 whole1 whole1 whole Onion, finely diced
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Organic White Miso Paste - Thrive Market
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Nutritional Yeast - Thrive Market
- 150 ml150 ml150 ml Vegetable Bouillon
- 100 ml100 ml100 ml oat cream
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Dijon Mustard
- 0.5 whole0.5 whole0.5 whole Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.75 tsp0.75 tsp0.75 tsp Maldon Sea Salt Flakes
- 0.5 tsp0.5 tsp0.5 tsp Black Peppercorns, Ground Fresh
topping
- 1 pieces1 pieces1 pieces Puff Pastry
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Soy Milk
to finish
- 1 bunch1 bunch1 bunch Parsley, Flat Leaf, chopped
- 1 pinch1 pinch1 pinch Lemon Zest, optional
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roast the cauliflower: Preheat the oven to 220°C. Toss the cauliflower with olive oil and salt, then roast for 12–15 minutes until golden and slightly charred.
- Prepare the pastry lids: Cut the puff pastry into your desired shapes and add any cut-outs (optional). Bake according to packet instructions until puffed and golden. Set aside.
- Cook the base: In a large pan, heat a little olive oil. Add the onion with a pinch of salt and cook for 3–4 minutes until softened. Stir in the garlic and oregano and cook for another minute.
- Add the miso: Add the miso paste with a splash of the vegetable stock and stir well to dissolve into the onions.
- Build the sauce: Add the butter beans, nutritional yeast, oat cream and remaining stock. Stir to combine, then add the roasted cauliflower.
- Simmer: Let everything bubble for 2–3 minutes until slightly thickened and creamy. Stir in the Dijon mustard and lemon juice. Taste and adjust seasoning with salt, pepper or more lemon as needed.
- Finish with herbs: Fold through the fresh parsley (and lemon zest if using).
- Serve: Spoon into bowls and top with the puff pastry lids just before serving.
Notes
•Keep it quick: Cut cauliflower into small florets so it roasts faster. •Miso tip: White miso works best here for a mellow, savoury depth—adjust to taste. •Consistency: Add a splash more stock if it thickens too much, or simmer longer for a thicker filling. •Pastry hack: Baking the lids separately keeps them crisp and saves time. •Serving idea: Serve as individual “pie bowls” for a quicker, more flexible option.
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 343 |
| Fat: | 75 g |
| Carbohydrates: | 33 g |
| Protein: | 15 g |
| Cholesterol: | 68 g |
| Sodium: | 5907 mg |
| Fiber: | 73 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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