This great keto and gluten free pie works wonders as meal prep.
Ingredients
16 OZ / 450 G cauliflower
17.5 OZ / 500 ML water
1 TBSP salt
2 EA eggs
9 OZ / 250 G prawn tails
4 EA tilapia fillets
7 OZ / 200 G heavy cream
2 OZ / 50 G smoked salmon
3.5 OZ / 100 G mexican 4 blend cheese
1 TBSP dijon mustard
Directions
Cut the cauliflower into florets and place it into the mixing bowl. Chop for 5 seconds / speed 5. Use spatula to scrape down sides of mixing bowl.
Further chop cauliflower for 5 seconds / speed 5.
Pour boiling water into the mixing bowl with salt. Add cauliflower to the steaming tray and steam for 8 minutes. In a medium bowl, break 2 eggs and beat well. Once the cauliflower is cooked, transfer it to the medium bowl with the eggs and mix well, adjust the seasoning. Reserve for later.
Using the same water from the mixing bowl. Add the fish fillets in the deep steaming tray and the shrimp tails in the shallow steaming tray. Steam for 10 minutes. The fish will not be fully cooked. Once cooked, add the fish and shrimp into an oven proof pie dish.
Slice the smoked salmon thinly then add to the mixing bowl along with the cream, mustard and cheese. With the butterfly whisk inserted, mix for 3 minutes / 210°F|100°C / speed 1 / stir.
Preheat your oven to 420°F / 210°C. Pour the sauce over the top of the fish then top with the cauliflower mix. Bake the pie till the top is golden for about 20 minutes.
Serve with any vegetables of your choice and play around with the pie fillings.
