BALSAMIC GLAZED ROASTED CAULIFLOWER
- 1 large head cauliflower
- 2 c. tomatoes
- 1 medium red onion, cut into wedges
- 1/2 lb. green beans, trimmed
- kosher salt
- 3 tbsp. extra-virgin olive oil
- 1 c. balsamic vinegar
- 1/4 c. brown sugar
- 2 tbsp. fresh chopped parsley, for garnish
- 1 medium leek, clean really well & finely chopped (white and light green parts only)
- 1 cup mushrooms, finely chopped
- 1/2 bell pepper, finely diced
In a large bowl, mix together the all-purpose flour, salt and minced garlic until uniform. Cut in the coconut oil using either a party cutter or a fork and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 2 tablespoons at a time, until the dough is moist enough to form a ball. We used 8 tablespoons in total. Shape the dough into a disk, wrap it in plastic wrap*, and place it into the refrigerator for at least 30 minutes to set.
Once the dough has set, grab a pie pan. Do not oil the pan. Evenly press the crust into the bottom and sides of the pie pan, being sure to form a crust. If you would like, you can crimp the edges or add a crust design of your choice. Place the crust back into the refrigerator for 30 minutes.
Preheat the oven to 375°F. Remove the crust from the refrigerator. Place a large piece of parchment paper on top of the crust and add pie weights or dried beans to the crust. This will ensure it does not collapse. Place the crust into the oven and blind bake for 15 minutes, or until the edges of the crust start to brown. Remove the crust from the oven and then remove both the pie weights and parchment paper. Using a fork, prick holes all around the bottom and sides of the crust. Return the crust to the oven, uncovered, for 10 minutes more. Remove and set aside.