Cauliflower Pie

In a bowl, combine flour, salt, and butter in small pieces

Mix with fingertips until a crumbly mixture forms

Take a handful of the crust mixture and place it in the palm of your hand

Wring hands to incorporate butter into the flour. Reserve

Mix water with vinegar

Make a hole in the center of the crust and add the water

Mix with fingertips, making circular motions, until a smooth dough forms (If necessary, add more flour to prevent the dough from sticking)

Divide the dough in half and chill, covered with plastic wrap, for 30 minutes

Prepare the filling: divide the cauliflower into four parts and remove the tough center

Using a small knife, cut the cauliflower into thin strips, starting with the green leaves

When you reach the white part (the core), do not cut further (use it in another recipe or as a garnish)

Rinse well and drain

In a large pan, fry the bacon until crispy

Drain on paper towels and reserve

Drain excess fat from the pan, leaving only 2 tablespoons of fat

Add the cauliflower and cook, stirring occasionally, until it is tender

Remove from heat, add the heavy cream, cornstarch (dissolved in a little cream), and Worcestershire sauce

Season with salt, black pepper, and more Worcestershire sauce if desired

Open each piece of dough on a floured surface, place the filling on one half of the dough, and fold the other half over to form a pie crust

Place the pies in two 9-inch tart pans or muffin tin cups

Poke the bottom of each pie with a fork

Divide the remaining filling among the two pies

Bake in a preheated oven at 350°F for 40 minutes, or until the edges are golden brown

Serve warm

(Serves 6)

427 calories per serving

Note: You can substitute cauliflower with potato and cheddar cheese, spinach, or another leafy green of your choice.