Steam cauliflower until soft. In a large saucepan add some oil or butter and cook onion and garlic until softened, but not brown. Set aside or blend with the cauliflower. blitz softened cauliflower with a stick mixer or in a food processor until smooth, Add 1 tablespoon of butter and ¼ cup of milk and process again.. Step 5: Drain the potatoes once they are cooked, add a knob of dairy-free butter to the pan and mash until smooth and creamy. Step 6: Add the fish, onion, celery, peas, sweetcorn, dill and parsley to an oven proof casserole dish and add the cheesy sauce. Stir through gently until combined. Step 7: Top with the mashed potato and bake in a pre.
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Instructions. Preheat the oven to 200’C / Fan 180’C / Gas Mark 4. Peel the potatoes and roughly chop into chunks. Add to a pan of cold, salted water, bring to the boil and cook until tender when poked with a knife (around 20-25 mins depending on the size of the chunks). While the potatoes cook, make the sauce.. Add in 1/2 cup Bob’s Red Mill Gluten-Free flour to veggies and cook for one more minute, remove from heat. Meanwhile heat stock, bring to a simmer then add cream, salt, and pepper, and stir. Slowly combine liquid and veggie mixture. Stir in cooked shrimp, scallops, and the crab or lobster meat! Pour into a 91/2 inch pie baking dish and set.
