Thanksgiving requests

My mother-in-law requested that I make either roasted cauliflower or my special mini vegetable pot pies for thanksgiving. I made both.

This year for the pot pies, I put about 16 ounces of fresh cauliflower, carrots and broccoli in the food processor.

I bought Pilsbury pie crust because I got it on sale at Target. I greased muffin tins with butter and cut the pie crusts into weird shapes to stuff into the muffin tin.

The filling started as a cheese sauce. Some butter melted in a saucepan, mixed with a teaspoon or so of flour and then slowly mix in, over medium-low heat, about a cup of milk. I used soy milk this year but coconut milk would have been awesome.

I think I added about a teaspoon of ground four color peppercorns. 

Mixed in Colby jack and extra sharp cheddar until I liked the consistency. Then I mixed in the vegetables.

Poured the mix into the muffin cups. Topped with generous amounts of shredded Parmesan and then pinched closed.

Bake at about 375 until golden brown.