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6-8 servingsPastry: 1-3/4 cups all-purpose flour 1/3 cup grated Cheddar cheese 1/2 teaspoon salt 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick 4 to 5 tablespoons water Filling: 1/2 cup water 1/2 teaspoon salt 1 2-pound head cauliflower, cut into flowerets (about 6 cups) 2/3 cup grated Cheddar cheese 1/4 cup plus 2 tablespoons all-purpose flour, divided 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/2 teaspoon dried parsley flakes 1/4 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon prepared mustard 3/4 cup milk Preheat oven to 425ºF. For pastry, in medium mixing bowl combine flour, cheese and salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Refrigerate while preparing filling. For filling, heat water to boiling. Add salt and cauliflower. Cover and simmer for about 5 minutes, or until tender. Drain. Add cheese and 2 tablespoons flour, tossing to coat. Set aside. In 1-quart saucepan melt Butter Flavor Crisco Remove from heat. Stir in remaining 1/4 cup flour, parsley flakes, basil, salt, pepper and mustard. Gradually blend in milk. Cook and stir over medium heat for 4 to 5 minutes, or until mixture thickens and bubbles. Remove from heat. Stir into cauliflower. Set aside. Divide prepared dough in half. Roll half of dough 2 inches larger than inverted 9-inch pie pan: fit into pan. Pour cauliflower mixture into pastry-lined pan. Roll remaining dough to form top crust. Cut slits so steam can escape. Place over cauliflower. Trim, seal and flute edge. Bake at 425ºF for 25 to 30 minutes, or until golden brown. Let stand for 10 minutes before serving. |
