Easy Gluten-Free Pot Pie

For the filling:
1. In a cast iron skillet on medium heat, sauté onion, carrot, cauliflower, corn and peas in olive oil until fork tender. Then add the kale and sauté until wilted. This step will take 10-15 minutes total. Add salt and pepper and remove from heat.
2. Preheat oven to 375°F and make cauliflower sauce while you wait (instructions below).
3. Spray a 9″ pie pan with olive oil spray.
4. Add veggies into the pie pan and pour cauliflower sauce (1 1/2 to 2 cups of it) over the top. Mix together until everything is well-coated. Set aside until crust is ready.

For the crust:
5. In a medium bowl, mix together all dry ingredients (flour through salt). Then add coconut milk and stir until combined. The mixture will not be doughy, it will be more like batter.
6. Pour crust mixture over the top of the pot pie filling and use a rubber spatula to smooth it out.
7. Bake for 35-40 minutes, until crust is golden brown.

For the cauliflower sauce:
8. In a saucepan heat the cauliflower florets and water to boiling then boil for 10-15 minutes. When done remove the cauliflower and save the water.
9. In a small saute pan, sauté the cloves of garlic in the olive oil, just until garlic softens. Remove from heat.
10. In a blender, add cauliflower, garlic with oil, 1/4 cup of water from the boiled cauliflower and salt and pepper. Blend until smooth.