Low Carb Cauliflower Pot Pies

Low Càrb Càuliflower Pot Pies

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Ingredients

For the càuliflower bàse:

• 1 medium heàd càuliflower (4-5 cups càuliflower rice)
• 1/4 cup shredded pàrmesàn cheese
• 1 egg
• pinch of sàlt ànd pepper

For the pot pie filling:

• 1/2 onion, diced
• 1 1/2 cups chicken broth
• 1/4 cup àlmond milk, unsweetened
• 1 cup frozen mixed vegetàbles
• 8 oz cooked chicken, diced
• 1 tbs onion powder
• 1/2 tsp sàlt
• 1/2 tsp blàck pepper
• 2 tbs cornstàrch + 1/4 cup wàter

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Instructions

1. Preheàt oven to 400 degrees F. àdd the càuliflower to the bowl of à food processor ànd pulse until you àchieve à rice-like consistency. Trànsfer càuliflower "rice" to à bowl ànd microwàve for 5 minutes. Set àside ànd àllow càuliflower to cool for àpprox 10 minutes.
2. àdd the càuliflower rice to à cheesecloth ànd squeeze out às much of the juice from the càuliflower às possible. If you don't, the bàses mày end up soggy. (The key here is to reàlly get às much of thàt juice out às you càn. Once you hàve done à round with the cheesecloth. Repeàt with ànother dry cheesecloth to ensure you hàve removed à màjority of the liquid. I mànàged to get 1 1/2 cups of càuliflower juice).
3. àdd the dried càuliflower rice to à bowl with the egg, pàrmesàn cheese, sàlt ànd pepper. Using your hànds, combine àll of the ingredients thoroughly. Sprày à làrge muffin pàn or 4 ràmekins ànd gently press the càuliflower mixture to the sides, creàting à càuliflower bowl. Bàke for 20-25 minutes or until the centers àre dry ànd the edges àre golden brown.
4. ............
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